There is no more quintessential summer food than watermelon, and there is no beverage more representative of summer than lemonade. This recipe is a fun way to combine both summer favorites into a refreshing and tasty drink.
We don’t keep many flavored beverages on hand in our home, because we are blessed with tap water that tastes wonderful. Quick, easy summer beverages like this one allow us to offer guests something other than tap water, without investing in a large selection of pre-made beverages that we probably won’t consume on our own.
Notes on the Recipe:
Lemon juice: A typical lemon has 2 tablespoons of juice. I don’t normally keep lemons on hand, so I use lemon juice concentrate. It is much less expensive and has a longer shelf life. However, you can use the juice from one lemon in this recipe. Alternatively, you could use lime juice to make an excellent watermelon limeade!
Watermelon: This recipe calls for chilled cubes of watermelon. I typically cut my watermelon into about 1.5″ cubes (click here for a tutorial), and place the bowl in the refrigerator. If your watermelon is not chilled, substitute ice cubes for some of the water.
Tartness: This lemonade is relatively tart. However, you can adjust the amount of lemon juice to your own personal taste. I have made this lemonade with three tablespoons of lemon juice which was a bit sour for me.
Fine mesh strainer: When you blend watermelon, it creates a slight pulp. If you want a smooth glass of lemonade, pour the beverage through a fine mesh strainer prior to consuming.
I like fresh lemonade, and we are currently having hot, sunny weather. Unfortunately, we don’t have any lemons in the house. Thankfully, you can make lemonade from lemon juice concentrate that tastes deceptively like the real thing!
I made my lemonade with fresh basil leaves. You can omit the basil, or use a different fresh herb.
Also keep in mind that you can easily tweak this recipe to your liking. If you like really tart lemonade, cut the sugar or add more lemon juice concentrate.
When we were newly married, we lived near an excellent Mexican restaurant. We didn’t eat there often, but when we did, I always got a dish that included refried beans. We no longer live near the Mexican restaurant, so I make them at home instead!
This recipe is delicious (and reheats reasonably well). It is a great side dish, but we often eat them as part of an entree. I use the refried beans as a filling in my tacos (in lieu of meat). I combine the beans with lettuce, tomato, cheese, and guacamole. It is absolutely delicious.
The beans are also relatively inexpensive. It costs about $1.65 to make a batch of the beans, and you should be able to get two entree-sized servings out of the batch. If you are serving as a side dish, you should be able to get four servings out of the batch. Enjoy! – Kristin
If you don’t have much time on your hands to prepare lunch or dinner, this easy and nutritious salad might be the recipe for you! It is a quick and easy southwest style salad that we frequently make in the summer.
The salad itself is relatively inexpensive to make. Note, the recipe uses one half of an avocado. Read how to keep the other half fresh here.
Based on what I paid for my own ingredients, it costs about $1 per salad (see below for a cost analysis).