I cracked open a watermelon from my mother's garden, only to find that despite how heavy and juicy it was, it was still underripe - sweet but not sweet enough, pink and white, still a little tart.
What am I gonna do, waste a watermelon's worth of juice? I scooped out all the flesh, juiced it, and freeze-concentrated it:
Boom, watermelon-ade.
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