On 6/28/2013 8:40 PM, Pico Rico wrote:
> "casa bona" > wrote in message
> ...
>> On 6/28/2013 8:08 PM, James Silverton wrote:
>>> On 6/28/2013 7:01 PM, Tara wrote:
>>>> http://www.npr.org/blogs/thesalt/201...e-did-all-the-
>>>> watermelon-seeds-go
>>>>
>>>> Who can blame us when Mark Twain's Pudd'nHead Wilson said it so
>>>> eloquently:
>>>>
>>>> "It is the chief of this world's luxuries, king by the grace of God
>>>> over all the fruits of the earth. When one has tasted it, he knows what
>>>> the angels eat. It was not a Southern watermelon that Eve took; we know
>>>> it because she repented."
>>>>
>>>
>>> Sorry, IMHO, seeded or seedless water melon is one great bore in terms
>>> of taste and I don't willingly eat it.
>>>
>>
>> Well I guess the recipe for watermelon juice limeade won't be anything you
>> wish to see then...
>
>
> but I do. please post.
>
>
Well all right then:

http://www.seriouseats.com/recipes/2...nk-recipe.html


Ingredients

Flesh of a 5-pound watermelon, cubed, seeds removed
1/4 cup lime juice, from 3 to 4 limes
2 tablespoons agave nectar

Procedures

1

In two batches, pulse the watermelon cubes in a blender just until
it looks like a chunky sauce, about 10 to 12 short pulses. Transfer pulp
to a colander lined with cheesecloth set over a large pot, stirring
occasionally until most of the liquid has dripped through. Transfer 3
1/2 cups of liquid to a large pitcher and reserve remainder for another use.

2

Add lime juice and agave nectar to pitcher and stir to combine.
Refrigerate until completely cool. Serve in ice-filled glasses,
garnished with lime zest or rings if desired.


I promise you if you like a cool summer drink over ice, this one is
fantastic.

I use a fine steel mesh colander and one liner of cheesecloth.

Removing the seeds is a chore, but a seeded watermelon seems to be sweeter.