Watermelon Lemonade

1 pounds sliced seedless watermelon, rind removed

Zest of 1 lemon

¾cup freshly squeezed lemon juice

cup honey

1 cups cold water

1 lemon, thinly sliced, for garnish

In a food processor, purée the watermelon until very smooth.

Set a mesh strainer over a bowl and pour the pureed watermelon through it. Stir the pulp to let as much liquid as possible drain into the bowl. Discard the pulp.

Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside.

In a small bowl, whisk together the lemon juice and honey until honey dissolves. Stir this mixture into the watermelon juice, then stir in the water.

Cover and refrigerate until very cold. Serve over ice and garnish with lemon slices.

Serves four.

Rozanne Gold in "The Oprah Magazine Cookbook" (2008 Hyperion, $29.95)