Author Notes
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
Ingredients
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2 quarts
Water
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3
family-sized tea bags
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3/4 cup
honey (or other sweetener)
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1
5-6 lb. seedless watermelon (including rind)
Directions
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Cut watermelon in half; one half will be used for watermelon juice, the other half will be used for frozen watermelon balls.
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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.
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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.
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Bring half of the water (4 cups) to a boil
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Remove water from heat and add tea bags. Steep for 10 minutes and remove tea bags.
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Pour tea into desired container and add honey (or sugar). Stir thoroughly to combine.
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After honey has dissolved, add remaining water and strained watermelon juice.
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Chill until ready to serve. Serve with balled watermelon “ice”.
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