Ingredients
1 small watermelon (about 5 pounds), quartered lengthwise, flesh removed and cut into chunks, rind reserved
32 ounces half-and-half lemonade-with-tea
Preparation
Puree watermelon chunks in a blender until smooth. (You should have 4 cups.) Refrigerate in an airtight container up to 1 day ahead. When ready to serve, transfer to a pitcher; add lemonade-tea mixture. Stir to combine. Cut reserved rind into 1-inch wedges. To serve, fill glasses with ice; top with tea mixture. Garnish with watermelon wedges.
