Watermelon Lemonade

• 1 1/2 pounds watermelon (about 1/2 small watermelon)
• 1 cup sugar
• 1 cup freshly squeezed lemon juice, pulp and rinds reserved (from about 12 lemons)
• Vodka (optional)

1. Peel the watermelon and cut the flesh into large chunks.
2. Puree them in a blender until smooth.
3. Pour the puree through a fine-mesh strainer, and discard the solids.
4. Pour the strained watermelon into an ice-cube tray (plastic, not silicon).
5. Freeze until solid.
6. Make simple syrup: In a small saucepan combine sugar with 1 cup water, and place over medium heat.
7. Cook, stirring, until sugar dissolves.
8. Remove from heat and chill.
9. In another pot bring 6 cups water to a boil.
10. Remove from heat, and add lemon rinds and pulp.
11. Cover, let steep for 10 minutes and then strain.
12. Combine strained liquid in a pitcher with lemon juice.
13. Refrigerate until ready to serve.
14. (Fruit mixture and simple syrup can be refrigerated separately for a couple of days, until needed.)
15. Before serving, add simple syrup to taste, and add vodka to make it boozy if you like.
16. Serve in glasses over the watermelon ice cubes.

watermelon, sugar, freshly squeezed lemon juice, vodka

Taken from cooking.nytimes.com/recipes/1014894 (may not work)