Watermelon Lemon Cooler

Kathleen Riemer




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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

How to Make Watermelon Lemon Cooler


  • 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

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About Watermelon Lemon Cooler

Course/Dish: Punches

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