Tastes of Summer (2003)

See Also
  Watermelon Cooler

The Chef
Debra Ponzek and Geralyn Delaney Graham of The Summer House Cookbook (Clarkson N. Potter, Inc.; $30)

Serves 6

5 pounds seedless watermelon (about 1⁄2 medium melon)
16 ounces lemonade, homemade or high-quality prepared
12 ounces tequila (vodka or rum can be substituted)

Garnish: Watermelon wedges

Cut the watermelon flesh into chunks, and, working in batches, purée in a blender until liquefied. Strain through a fine sieve to remove the pulp; you should have about 4 cups of juice. Combine the watermelon juice, lemonade, and tequila in a 2-quart pitcher. Pour into tall glasses filled with ice, and garnish with a melon wedge. (Without the alcohol, this makes a great children’s drink.)

Photograph by Mary Ellen Bartley