Watermelon Lemon Cooler

Kathleen Riemer



★★★★★ 1 vote


1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
watermelon wedges and mint, for garnish


1In a food processor, blend watermelon, sorbet, and lemon zest until very smooth.

Stir in 1 1/2 cups cold water; cover and refrigerate until very cold.

Serve over ice and garnish with watermelon wedges and mint.

Recipe source: adapted from foodnetwork.com

About this Recipe

Course/Dish: Punches