2 Serves
15 Mins
In a saucepan, combine water and granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved. Remove from heat and allow the syrup to cool to room temperature before transferring to a container and refrigerating.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
98 µg / 400 µgCalcium
163 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
1131 mg / 4,700 mgSodium
153 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
149 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
165 gAlcohol
0 g
Place fresh watermelon chunks into a blender and process until completely smooth. If necessary, use a wooden spoon to gently push the fruit toward the blades.
Remove the needles from the fresh rosemary sprig and crush them lightly by hand to release their aromatic oils.
In a tall glass, combine the blended watermelon, a splash of the prepared simple syrup, and a squeeze of fresh lemon juice. Add the crushed rosemary needles, stir well, and garnish with thin slices of lemon and watermelon before serving.
7
g1
g5
g
.jpg&w=3840&q=75)