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- 1/4 cup (2 ounces) fresh-squeezed lemon juice
- 1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
- 3 tablespoons (1 1/2 ounces) simple syrup*
- 3/4 cup (6 ounces) cold water
Directions:View on Smitten Kitchen
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