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. Add lime juice and agave nectar to pitcher Read More…
Ingredients:
Flesh of a 5-pound watermelon, cubed, seeds removed 1/4 cup lime juice, from 3 to 4 limes 2 tablespoons agave nectar
Preparation:
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.
Add lime juice and agave nectar to pitcher and stir to combine. Taste and add more lime juice or agave if needed. Refrigerate until completely cool. Serve in ice-filled glasses, garnished with lime zest or rings if desired.