Start to finish: 2 hours (15 minutes active)
This recipe is from Rozanne Gold in "The Oprah Magazine Cookbook." (Hyperion, $29.95).
1½ pounds sliced seedless watermelon, rind removed
Zest of 1 lemon
¾ cup freshly squeezed lemon juice
½ cup honey
1½ cups cold water
1 lemon, thinly sliced, for garnish
In a food processor, purée the watermelon until very smooth.
Set a mesh strainer over a bowl and pour the puréed watermelon through it. Stir the pulp to let as much liquid as possible drain into the bowl. Discard the pulp.
Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside. In a small bowl, whisk together the lemon juice and honey until honey dissolves. Stir this mixture into the watermelon juice, then stir in the water. Chill before serving.