Thanks to Benedictine University Dietetic Intern Rachel Rebman for sharing this recipe. Rachel says: “Kids will love this refreshing summer drink and they will also love helping to stir it all together.”
15 cups seeded and cubed watermelon
2 12-oz cans frozen lemonade concentrate, thawed
2 mint sprigs
Process watermelon, in batches, in a blender or food processor until smooth. Combine concentrate and 2 mint sprigs, and cook in a saucepan over medium-high heat 10 minutes. Stir together watermelon puree and lemonade mixture; cover and chill 8 hours. Remove and discard mint. Stir and serve over ice. Garnish, if desired.
Makes 14 cups.