Introduction: Watermelon & Orange Blossom Lemonade - World Food Cuisine


  • ½ watermelon
  • Watermelon (about 2½ kg/5lb 8oz unprepared weight, or 1.3kg/3lb, deseeded flesh only) 4-6 tsp golden caster sugar, or to taste
  • juice 2-3 lemons Lemon
  • 2 tsp orange blossom water crushed ice, to serve

World Food Cuisine

"Cocktails were invented by the British Navy in the 1800s to keep sailors from drinking their rum rations in one go, thus getting too drunk to work," Anthony Dias Blue tells WebMD.

Blue is the wine and spirits editor of Bon Appetit magazine, and also author of the Complete Book of Mixed Drinks: More Than 1,000 Alcoholic and Non-Alcoholic Cocktails. He says summer drinks should be "long" (meaning tall), should have fruit, and should refresh rather than bog one down in the heat. No cream drinks, he says.

The worst he can think of? "Eggnog," he says immediately. Followed by Irish coffee.


Cut up the watermelon and remove the skin and most of the seeds. Put in a food processor with the sugar, lemon juice and orange blossom water and blitz together, adding more sugar to taste.

Strain through a sieve to remove the remaining seeds, then pour into a jug. Add a few spoonfuls of crushed ice, pour into glasses, and serve.