1small watermelon4.4 lbs / 2 kg 'mini' watermelon, 3 lbs / 1.4 kg watermelon flesh
juice from 4 lemons170 ml
4cupswater1 liter / 1 qt
4tablespoonsxylitol or sugar
2small twigs fresh mint
ice cubesoptional, about 6 ice cubes per serving
Make the mint syrup: Add water, sugar/xylitol, and mint twigs into a small pot, bring to a boil. Rub the mint with a spoon into the sides of the pan, helping it release as much flavor as possible. Leave to cool completely then discard the mint leaves.
Using a tablespoon or an ice cream scoop, scoop out the watermelon pulp. Transfer to a food processor and blend thoroughly, then strain through a sieve. Seeds and dry watermelon pulp should stay on the sieve. From 4.4 lbs / 2 kg 'mini' watermelon, I had 3 lbs / 1.4 kg watermelon flesh and then after blending and straining about 4 cups / 1 liter watermelon juice.
In a big pitcher, combine the watermelon juice, lemon juice, water, and mint syrup.
Serve chilled, optionally with ice cubes.
The amount of sugar/xylitol depends on how sweet your watermelon is and how big and sour the lemons are. If you want to add more sweetener, always dissolve it thoroughly in hot water, then add to the lemonade. The general rule is that you can replace sugar with xylitol in a 1:1 ratio, but I personally find sugar a little sweeter than xylitol so I would add just a little less sugar than xylitol.You can make a larger batch of mint syrup and store it in a tightly closed container for up to 2 weeks. You can use it to flavor any lemonade or drinks!You can buy a seedless watermelon, but it's pulp also need to be blended and strained (it contains a small number of immature seeds). I prefer my lemonade clear, with a small amount of watermelon pulp, so I don't strain it very thoroughly.Instead of lemon juice, you can use a little less lime juice.