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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 4 pounds seeded and cubed watermelon (11 to 12 cups, from a 6-pound watermelon)
- 1/2 cup packed fresh mint leaves
- 1/2 cup freshly squeezed lime juice (from about 4 limes), plus more if needed
- 1 cup water, plus more to fill the bottles
- 9 tablespoons white granulated sugar, plus more if needed
- pinch of salt
- 1/8 teaspoon dry champagne yeast
Method
- Combine the watermelon, mint leaves and lime juice in a large bowl.
- Bring the water to a boil in a small saucepan on the stove top or in the microwave.
- Remove from the heat.
- Add the sugar and salt, stir to dissolve and pour over the watermelon.
- Let this stand for 10 minutes to macerate the fruit.
- Working in batches, puree the watermelon and mint with their liquid in a food processor or blender.
- Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer.
- Pour the juice into a clean 2-liter bottle using a funnel.
- Top off the bottle with water, leaving at least 1 inch of headspace.
- Give it a taste and add more lime juice or sugar, if desired.
- The extra sugar will dissolve on its own.
- Add the yeast.
- Screw on the cap and shake the bottle to dissolve and distribute the yeast.
- Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room.
- Check the bottle periodically; when it feels rock solid with very little give, its ready.
- Refrigerate overnight or for up to 2 weeks.
- Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.
