8 cups cubed seedless watermelon
2 (12 oz.) cans frozen lemonade concentrate
4 cups water
Place watermelon in a blender or food processor. Cover and blend on medium speed until smooth.
Place lemonade concentrate and water in a large pitcher or punch bowl. Add watermelon. Mix well.
Garnish with additional watermelon if desired. Makes 12 cups.
1/2 cup fresh basil leaves, rinsed, lightly packed
3 Tbsp. sugar
4 cups water
1/2 cup freshly squeezed lemon juice
1 sprig fresh basil
In a 1 1/2- to 2-quart glass bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil. Makes 4 servings.
Dark purple basil tints the lemonade pink but has a milder flavor than green varieties. Lemon basil adds a lemon-drop essence. Cinnamon and Thai basils make this more spicy.
1 cup fresh lemon juice
1 cup sugar
2 qts. club soda
1 lemon, sliced for garnish
Combine lemon juice, sugar and club soda, stirring well to dissolve sugar.
Add sliced lemon to pitcher. Chill. Makes 2 quarts.
Pink Lemonade Pie
1 (6 oz.) can frozen pink lemonade
1 (9 oz.) frozen whipped topping
1 (14 oz.) can sweetened condensed milk
2 prepared graham cracker crust pie shells
Mix well and divide into pie shells. Refrigerate for 20 minutes. Slice and serve.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.