Watermelon lemonade

Makes enough to fill two glasses with ice cubes.

1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
1 tsp honey
3/4 cup (6 ounces) cold water

Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge.

Yummy Watermelon Pops

Ingredients

2 1/2 cups cubed seeded watermelon
1 tablespoon lemon juice
1/4 cup white sugar
1/2 cup fresh raspberries

Directions

Place the watermelon, lemon juice, sugar, and raspberries into a blender, and blend on High speed until the sugar has dissolved and the mixture is smooth. Pour the mixture into ice pop molds, and insert sticks or handles. Freeze until firm, several hours or overnight.

Chilled Watermelon Blackberry Soup

Ingredients:

6 cups watermelon , diced and seeded
1 -2 teaspoon lemon juice or 1 -2 teaspoon lime juice
1 pinch salt
2 cups blackberries
1 tablespoon honey (optional)
1 -2 teaspoon rose water or 1 -2 teaspoon orange flower water
1 lb red watermelon
1 lb yellow watermelon
1/4 cup pomegranate seeds
mint sprig , for garnish

Directions:

1

Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
2

Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
3

Seed the red and yellow watermelon and cut into bite-size pieces.
4

Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
5

Garnish with the mint and serve.

(Source: food.com)

(Source: foodphotosets)

(Source: smiling-in-my-dreams)