Watermelon-ginger Limeade Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Red or yellow watermelon, plus more wedges for garnish
1 cup: Freshly squeezed lime juice,
, (10 limes), plus wedges for garnish
1 cup: Ginger Syrup*,
Directions:
Remove the rind and any loose seeds from the watermelon. Place the
flesh in a juice extractor, and process, extracting 3 cups watermelon
juice.
Transfer juice to a large pitcher. Add the remaining ingredients,
and stir to combine. Fill pitcher with ice. Garnish with watermelon
and lime wedges. Serve.
*Ginger Syrup: 1 3/4 cups sugar
1 six-inch piece ginger peeled and thinly sliced
lengthwise
In medium saucepan, combine the sugar, ginger, and 3 1/2 cups water;
bring to a boil over medium-high heat. Cook until the sugar has
completely dissolved, about 1 minute. Reduce heat to a simmer, and
cook 5 minutes more. Remove saucepan from heat, and let syrup stand
about 30 minutes. Remove and discard the ginger. Store syrup in an
airtight container, refrigerated, up to 2 months. Yield: 4 cups.
Typed in MMformat by cjhartlin@msn.com Source: Martha Stewart Living
Magazine June 98
Source from luhu.jp
flesh in a juice extractor, and process, extracting 3 cups watermelon
juice.
Transfer juice to a large pitcher. Add the remaining ingredients,
and stir to combine. Fill pitcher with ice. Garnish with watermelon
and lime wedges. Serve.
*Ginger Syrup: 1 3/4 cups sugar
1 six-inch piece ginger peeled and thinly sliced
lengthwise
In medium saucepan, combine the sugar, ginger, and 3 1/2 cups water;
bring to a boil over medium-high heat. Cook until the sugar has
completely dissolved, about 1 minute. Reduce heat to a simmer, and
cook 5 minutes more. Remove saucepan from heat, and let syrup stand
about 30 minutes. Remove and discard the ginger. Store syrup in an
airtight container, refrigerated, up to 2 months. Yield: 4 cups.
Typed in MMformat by cjhartlin@msn.com Source: Martha Stewart Living
Magazine June 98
Source from luhu.jp