INGREDIENTS:

• 1 4-pound piece of ripe watermelon
• 8 large lemons
• 1 cup sugar

DIRECTIONS:

1. Remove rind and seeds from watermelon.  Cut flesh into large pieces and place in the bowl of a processor.  You may have to do this in several batches.  Process until smooth.

2. Cut 6 lemons in half and squeeze to get 1 cup juice.  Add lemon juice to processor and process until completely liquefied.  Transfer contents to a glass jar or pitcher.

3. Put sugar and 4 cups water in a large saucepan.  Bring to a boil and boil 2 minutes, stirring often, until sugar syrup to watermelon mixture and stir well.  Cover and refrigerate until very cold.  Serve over ice and garnish with paper-thin slices or wedges of remaining lemons.

SERVES 8