Summer Watermelon Cooler

• 5 cups seeded and cubed watermelon (about 3-1/2 lb.)
• 13 cup raspberry flavored syrup (or cherry syrup)
• ice cube (or Watermelon Ice Cubes-recipe below)
• 1 (1 liter) bottle carbonated water, chilled (club soda, mineral water, soda water)
• raspberry flavored syrup (or cherry syrup) (optional)

1. In a blender or food processor bowl combine the watermelon and the 1/3 cup syrup.
2. Cover and blend or process until smooth.
3. Press mixture through a fine mesh sieve into a medium bowl; discard pulp.
4. Cover and refrigerate mixture at least 2 hours or up to 24 hours.
5. To serve, add ice cubes to ten 12-ounce glasses.
6. Pour enough watermelon mixture into glasses to fill half full.
7. Add enough carbonated water to fill glasses.
8. If desired, sweeten individual servings with additional syrup; stir to dissolve syrup.
9. Makes 10 servings.
10. Watermelon Ice Cubes:.
11. Use these cubes to keep coolers cold without thinning outflavor.
12. Cut 1-inch cubes from watermelon flesh.
13. Place the melon cubes in a single layer in a 15x10x1-inch baking pan.
14. Freeze for 1 to 2 hours or until firm.
15. If storing longer than 4 hours, transfer cubes to a self-sealing plastic freezer bag or freezer container and freeze until ready to use.

raspberry flavored syrup, water, raspberry flavored syrup

Taken from www.food.com/recipe/summer-watermelon-cooler-376648 (may not work)