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Watermelon Tea

Rule
This watermelon tea is a perfect way to use up a watermelon that has mealy flesh but decent flavor. It's sugar-free, so if you're a sweet tea drinker, add sugar or honey to suit your tastes. The watermelon flavor will still come through. Let the tea chill in your refrigerator overnight. A small amount of sediment will settle in the bottom, leaving the tea pristine, clear, and cold.
From “Deep Run Roots: Stories and Recipes from My Corner of the South,” by Vivian Howard (Little Brown, 2016).

(Makes 6 cups)
1 quart diced watermelon flesh (seeds are fine)
2 family-style Lipton-style tea bags
1 quart water
1 tablespoon lemon juice, optional

In a blender, process the watermelon until completely pulverized. Strain it through a fine-mesh sieve or a larger colander fitted with cheesecloth. Discard the pulp and reserve 2 cups of the juice.

Place the tea bags in the pitcher you plan to serve it from. Boil the water and pour it over. Let the bags steep for 4 to 5 minutes. Remove the bags and discard the bags. Stir in the reserved watermelon juice and lemon juice, if using. Chill the tea until you're ready to serve. Serve over ice.