Remove the rind and any loose seeds from the watermelon. Place the flesh in a juice extractor, and process, extracting 3 cups watermelon juice.

Transfer juice to a large pitcher. Add the remaining ingredients, and stir to combine. Fill pitcher with ice. Garnish with watermelon and lime wedges. Serve.

*Ginger Syrup: 1 3/4 cups sugar 1 six-inch piece ginger peeled and thinly sliced

In medium saucepan, combine the sugar, ginger, and 3 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Reduce heat to a simmer, and cook 5 minutes more. Remove saucepan from heat, and let syrup stand about 30 minutes. Remove and discard the ginger. Store syrup in an airtight container, refrigerated, up to 2 months. Yield: 4 cups. Typed ped in MMformat by cjhartlin@msn.com