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4 x ca. 450 g | Red or yellow watermelon, plus more wedges for garnish |
1 Tasse | Freshly squeezed lime juice |
| (10 limes), plus wedges for garnish |
1 Tasse | Ginger Syrup* |
1 | Six-inch piece ging |
| Lengthwise |
Remove the rind and any loose seeds from the watermelon. Place the flesh in a juice extractor, and process, extracting 3 cups watermelon juice.
Transfer juice to a large pitcher. Add the remaining ingredients, and stir to combine. Fill pitcher with ice. Garnish with watermelon and lime wedges. Serve.
*Ginger Syrup: 1 3/4 cups sugar 1 six-inch piece ginger peeled and thinly sliced
In medium saucepan, combine the sugar, ginger, and 3 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Reduce heat to a simmer, and cook 5 minutes more. Remove saucepan from heat, and let syrup stand about 30 minutes. Remove and discard the ginger. Store syrup in an airtight container, refrigerated, up to 2 months. Yield: 4 cups. Typed ped in MMformat by cjhartlin@msn.com
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