Yield: About 6-8 servings.
1 quart green tea, chilled
1½ quarts lemonade, plus 2 cups, chilled
6 cups watermelon
2 lemons, cut into small pieces
2-3 ice cube trays, depending on size
Puree watermelon in blender and strain. Add 1 cup of lemonade for every 2 cups of watermelon juice. Put 2 or 3 pieces of diced lemon into each cube section. Fill trays with melon-juice mixture. Freeze for several hours or overnight.
To serve, fill glasses with watermelon cubes. Top with half tea and half lemonade.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
