recipe reviews for:

Rosemary-Infused Watermelon Lemonade

“This is a recipe I created in an effort to duplicate my favorite lemonade from a cafe in downtown L.A. called, well, 'Lemonade'. I don't like it too sweet, so if you want to add more sugar, cool. But I think that this recipe is perfect. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon! Simply fabulous!”

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Reviewed: Aug. 31, 2009

I was so happy to find this as I've been craving it! The recipe is amazing, I used a full cup of sugar and about 6 sprigs of rosemary. A little messy but totally yummy!

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Reviewer:

jackie

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Reviewed: Aug. 31, 2009

This was a nice lemonade. But next time I will squeeze juice from watermelon for the perfect lemonade texture. Be sure to refregirate this lemonade a few hours or overnight before serving, it will be much better.

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Reviewer:

amanecer

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

A very interesting change from the typical lemonade. Even my family (who don't typically welcome 'different' recipes) enjoyed this!

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alisha.n

Cooking Level: Beginning

Home Town: Waxhaw, North Carolina, USA

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Reviewed: Jul. 19, 2009

Tastes great. A little labor intensive. But, well worth the work.

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JuicyLucy

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Aug. 19, 2008

Wow! This is excellent - and loved by 4 teenage boys, too. Got busy and ended up leaving my rosemary steeping for about 3 hours instead of 1 - which turned out fine. Tip: 1 largish baby 'seedless' watermelon makes almost exactly 12 cups of cubed melon - and you don't have to seed it. I'm sure fresh lemon juice would be best, but after squeezing forever to get 1 cup, I supplemented the rest with bottled lemon (I told you I need a citrus press, MisterByrd, take note). Tastes fantastic! A bit time consuming, but fun for every once in a while. Thanks!!

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