1/4 cup peeled, grated gingerroot
2 cups seeded, cubed watermelon
3 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon fresh lemon juice
1 tablespoon grenadine syrup
2 cups ginger ale, chilled
watermelon wedges (optional)

Directions:
Place gingerroot on an 8 inch cheesecloth square. Bring cheesecloth edges together at top; hold securely. Squeeze cheesecloth bag by hand over a small bowl to extract juice; reserve 1 tablespoon juice. Discard grated gingerroot.

Combine reserved 1 tablespoon gingerroot juice, cubed watermelon, juice concentrate, lemon juice, and grenadine in container of an electric blender; cover and process until smooth.

Pour into a pitcher; stir in ginger ale. Serve over ice; garnish with watermelon wedges, if desired.

Yield 4 cups (serving size: 1 cup)

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