Watermelon Lemonade

Using vegetable peeler, remove peel from lemons in strips; juice the lemons for about 1-1/2 cups juice.

In a medium saucepan, heat and stir the lemon strips, water and sugar over medium heat until the sugar dissolves. Remove from heat; cool for 20 minutes at room temperature. Stir in lemon juice. Pour lemon syrup into a 1-gallon jar or pitcher.

In a food processor or blender, puree half of the watermelon until very smooth. Strain through a coarse sieve set over a large bowl, pressing through any pulp. Pour watermelon juice into the same jar or pitcher with lemon syrup. Repeat with remaining watermelon (should have about 10 cups total mixture). Cover; chill for 4 to 8 hours. Strain Watermelon Lemonade through a colander; discard lemon strips. (If you like, cover and chill up to 24 hours more.)

To serve, fill eight 12-ounce glasses with Kiwi Cubes and/or Watermelon Cubes or with ice cubes. Pour the Watermelon Lemonade over the ice. If you like, garnish each glass with a lemon twist. Makes 8 (10-ounce) servings.

Peel 4 kiwifruit and cut into 8 pieces each. Fill compartments of 2 ice-cube trays with cut fruit. Add cold water; freeze until firm.

Cut 1-inch cubes from watermelon flesh. Place cubes in a single layer in a 15x10x1-inch baking pan. Freeze 1 to 2 hours or until firm. If storing longer than 4 hours, transfer to a plastic freezer bag or container; freeze until served.