Watermelon Cucumber Tonic

• 6 cups cubed seeded watermelon, divided
• 1/4 cup mint leaves, divided
• 1/4 cup fresh lemon juice, divided
• 1 English cucumber, peeled, sliced, and divided (about 3 cups)
• 2 1/2 cups tonic water, chilled
• 1 1/4 cups gin

Combine half each of watermelon, mint, juice, and cucumber in a blender or food processor; process until smooth. Line a fine sieve with 4 layers of cheesecloth, allowing cheesecloth to extend over edges; strain watermelon mixture through prepared sieve over a bowl, reserving juice mixture. Gather the edges of the cheesecloth together. Holding cheesecloth over sieve, squeeze to release the remaining juice mixture. Discard solids. Repeat the procedure with the remaining watermelon, mint, juice, and cucumber.

Combine 2 1/2 cups juice mixture, tonic water, and gin, stirring well to combine. (Reserve any remaining juice mixture for another use.) Serve over ice.  Makes about 8 servings!

I’ve been digging around for some fresh spring inspired recipes and with Easter on it’s way next weekend, I have a group of friends and family stopping by for a casual barbeque. I wanted to mix up a fresh cocktail to serve with our burgers and pasta salad.  Down here in Florida, a nice cool fresh libation like this one should hit the spot on a sunny day.  Bonus? It’s only 135 calories a cocktail.  Bottoms up.  Happy Easter!

Photo and recipe courtesy of Cooking Light Magazine