This is a healthy, refreshing way to take advantage of summer's best fruit. And the smarty pants trick- use frozen balled watermelon instead of ice to ensure your tea stays cold without becoming watered down! —Kelly Minyard
approx. 3 quarts
family-sized tea bags
honey (or other sweetener)
5-6 lb. seedless watermelon (including rind)
In This Recipe
Cut watermelon in half; one half will be used for watermelon juice, the other half will be used for frozen watermelon balls.
The night before serving, use a melon baller to ball half of the watermelon flesh and freeze watermelon balls on a flat surface (such as a cookie sheet) in a single layer.
Cut the other half of the watermelon into chunks and blend in high-powered blender. Purée until liquefied and then strain through a fine-mesh sieve to remove all solids.
Bring half of the water (4 cups) to a boil
Remove water from heat and add tea bags. Steep for 10 minutes and remove tea bags.
Pour tea into desired container and add honey (or sugar). Stir thoroughly to combine.
After honey has dissolved, add remaining water and strained watermelon juice.
Chill until ready to serve. Serve with balled watermelon “ice”.