Shochu Watermelon Lemonade
Recipe from
Fine Cooking Magazine
Shochu is a Japanese or Korean spirit typically distilled from barley, sweet potatoes, or rice. It has a light, slightly sweet, nutty flavor. You can substitute vodka, if you like.
Servings:
Serves eight
Total Time:
30 mins
Ingredients
-
4 cupspeeled, seeded, and cubed watermelon (from about 4-1/2 pounds unpeeled watermelon), plus thin wedges for garnishsee savings
-
3/4 cupfresh lemon juice (from 4 or 5 lemons), plus thin lemon slices for garnishsee savings
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3/4 cupgranulated sugarsee savings
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1 cupshochu, chilled; more to tastesee savings
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Directions
1.
Puree the watermelon in a blender or food processor until smooth. Strain the puree through a fine sieve--you'll need 2 cups of watermelon juice. In a large bowl or pitcher, mix the watermelon juice, lemon juice, sugar, shochu, and 4 cups water until the sugar is dissolved. Refrigerate until well chilled, at least 2 hours and up to 6 hours.
2.
When ready to serve, add more shochu to taste, if necessary. Serve in tall glasses filled with ice, garnished with a slice of lemon and a wedge of watermelon.
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