INGREDIENTS:
- Flesh of a 5-pound watermelon, cubed, seeds removed
- 1/4 cup lime juice, from 3 to 4 limes
- 2 tablespoons agave nectar
INSTRUCTIONS:
- 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.
- 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.
Source: Serious Eats
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