Instructions

• In a small saucepan combine 1/3 cup honey, the juice from 2 large lemons (about 1/3 cup), and 1/3 cup water. Place the saucepan over medium heat and stir until the honey has fully dissolved and the mixture is hot but not boiling.
• Lightly bruise the stem with the mint leaves (about 10 leaves, leaves still attached to the stem) by tapping the leaves with the back of a knife or a spoon to release the oils.
• Add the bruised mint stem and leaves to the hot saucepan. Stir for about 2 minutes until you can smell the mint, keeping the heat low so the mixture does not boil.
• Remove the saucepan from the heat and let the syrup cool on the counter until it is no longer hot. To cool faster, you may place the saucepan briefly in the freezer (check every few minutes).
• While the syrup cools, place 2 cups cubed watermelon and 1 cup ice cubes in a blender and blend until you have a uniformly slushy mixture.
• Remove and discard the mint stem and leaves from the cooled syrup. Add the cooled syrup to the blender and pulse a few times to combine.
• Pour the lemonade into glasses and serve immediately.