5 cups seeded chopped watermelon
3 tablespoons superfine sugar
2 tablespoons grenadine syrup
1 1/2 tablespoons lime juice
1/8 teaspoon salt
2 1/2 cups unflavored sparkling water
Mint leaves for garnish, if desired
Pulse watermelon in food processor until pureed. Pour into fine-mesh sieve set
over large bowl. Let stand 20 minutes or until juice has drained through,
stirring gently once or twice. (Do not press puree or syrup will become cloudy.)
There should be about 2 cups watermelon juice; discard pulp.
Stir sugar into watermelon juice until dissolved. Stir in grenadine, lime juice
and salt. (Syrup can be made to this point up to 1 week ahead. Cover and
Pour generous 1/2 cup watermelon syrup and 1/2 cup sparkling water into 16-oz.
glasses. Top with ice; garnish with mint.