Adapted from the Smitten Kitchen blog
Makes enough to fill two glasses with ice cubes. Easily doubled, tripled or quadrupled – yum!
¼ c. fresh-squeezed lemon juice
½ c. fresh watermelon puree, strained through a coarse strainer to remove seeds
3 T. simple syrup (see instructions below)
¾ c. cold water and/or sparkling water
Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy. Simple Syrup: Simmer one part water with one part sugar (I did a cup of each and ended up with more than I needed for a quadruple batch) until sugar has dissolved. Let cool. Use less sugar if desired.