watermelon arnold palmer
photograph by Matt Hulsman

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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Wendy Perry is a recipe developer, personal chef, and Franklin County native.