Photography by Angie Norwood Browne
Puree watermelon in blender, strain and freeze in ice trays.
Combine 1 cup sugar with 3 cups water and bring to a boil, simmering until sugar is dissolved. Add one sliced lemon and 1/2 cup lemon verbena leaves. Let stand covered 10 minutes. Strain into a pitcher and stir in 1 cup lemon juice. Place frozen watermelon cubes in a glass and pour the lemonade over. Serve.
Recipe and food styling by Jean Galton.