You’d be surprised how quickly the 52-ounce bottle disappeared.

As good as it was, we felt the need to try it with fresh mint and fresh lemon juice. (The Bolthouse ingredients include water, watermelon juice concentrate, natural flavor, dragonfruit purée*, mint extract and beta carotene for color.)

While we hurried out to buy more Bolthouse, we also purchased unminted watermelon lemonade from Whole Foods Market (365 Brand, organic and kosher certified) and infused it with fresh mint.

Then, we created the more arduous from-scratch recipe below. (It’s arduous getting all the seeds out of the watermelon, even the “seedless” variety.)

Learn more at Bolthouse.com.
 
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*The label says that the dragonfruit is for color. Most dragonfruit flesh is white with tiny black seeds, but there is a version with pink flesh. Here’s a photo.
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Perhaps the best thing we did with the two “replacement” bottles of watermelon lemonade was play with different ways to use them.

 
What would you do with watermelon lemonade?

Ingredients For 16 Servings

 
†If the watermelon is very sweet, reduce the sugar. You can always add more.
 
Preparation

Our method of preparation is a departure from the original Whole Foods recipe. To get more mint flavor, we infuse the mint in the water before making the beverage.

1. INFUSE mint in water. Reserve 20 sprigs for garnish, then crush the remaining mint and place in a pitcher with the water. Allow to infuse for a few hours or overnight.

2. PURÉE watermelon and lemon juice in blender until smooth, working in batches as necessary.

3. TRANSFER to a large container. Add water and sugar; stir until dissolved.

4. SERVE: Pour over ice in tall glasses. Garnish with mint and thin slices of watermelon and/or lemon, as desired.
  

Owe someone a gift? We saw this burger collection on sale at Omaha Steaks, and knew it was the solution to some of our own gift-giving challenges, to thank everyone who has invited us to spend a summer weekend outside the city.

The “Burger Mania Combo” includes four each of:

 
THE SALE

The burger patties arrive frozen. BYO buns and garnishes.

For starters, here are 12 burger recipes from Omaha Steaks.

That’s part of the fun. Make a party out of mix-and-match burgers, buns, sauces and garnishes. And beer, of course.

Bay scallops or sea scallops, nigiri (on a pad of rice) or gunkan-maki (in a cup made of toasted seaweed), once you taste their sweet, raw flesh, you may never want cooked scallops again!

Raw scallops are a Spanish tradition as well; but instead of with rice, sushi-style, they’re marinated in citrus juice: ceviche.

And modern chefs are putting their own spin on them, serving scallops cru (that’s French for raw).

Anita Lo, executive chef/owner of Annisa in New York City, makes a preparation we adore: raw scallops, salmon caviar/roe (ikura) and seasonal garnish: spring pea puree.

At Local 121 in Providence, Rhode Island, chef Tyler Demora gives scallops cru a garish of herbes de Provence and a seasonal spin with rhubarb, English peas and shoots (photo below).

In the hot weather, there’s nothing more refreshing than a dish of raw scallops. No “recipe” is required—and no cooking, either. Serve them whole or sliced with your choice of garnishes.

 
Serve with an optional lemon or lime wedge.

Delicious!