The older I get, the more I seem to appreciate the wonders of changing seasons and gifts of summer. The longer days around the summer Equinox, swimming pools, flowering gardens, and the Fourth of July—all of these things, and more, are the gifts of summer.
Even in New York City, we enjoy farmers markets with fresh summer produce. Heirloom tomatoes, perfect for home made sandwiches with brie and basil; fat zucchini of green and gold, just calling to be made into a delicious loaf of bread; or watermelon, for a perfect watermelon lemonade….all of these things, and more, are gifts of summer.
I live on the Upper East Side, a typically congested neighborhood with high rise apartments, private schools, chic restaurants, nifty shops and museums galore. But somewhere along the way, a sing little farmers “market” opens up on Second Avenue. Louis, a farmer from New Jersey, brings his wares each weekend and sets up shop at the Vespa Café. From NJ, he brings blueberries, peaches, tomatoes, greens, onions, radishes, flowers, and much more. I look forward to seeing him on the weekend and checking out his offerings.
2 cups water
¾ cups white sugar
1 sprig rosemary, leaves stripped and chopped
2 cups lemon juice
12 cups seeded watermelon
8 cups ice cubes
- Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
- Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.