You probably already know that. But just in case you don’t, here’s the scoop – I love watermelon season. Hubby keeps those small seedless round watermelons for me all during the season for my snacking. And for my breakfast, and even sometimes for my lunch.
I ran across a recipe somewhere that I am not sure where, for watermelon-basil lemonade. Since I grow fresh basil, this was one I wanted to try. and I am so glad I did! So refreshing! I will keep a pitcher of this on hand during the hot days of summer along with my sliced watermelon!
And believe me, I will have more recipes to share that involves watermelon!
1/4 cup fresh basil leaves (and if you are not a fan of basil just leave this step out)
4 cups boiling water
1 cup freshly squeezed lemon juice (reserve lemon rinds)
1/2 to 3/4 cups sugar (I used Splenda sugar)
3 cups pureed watermelon
watermelon wedges and lemon slices
In a 4-quart heatproof bowl (I actually just use the pitcher I am going to use) bruise basil leaves with the back of a wooden spoon. Add boiling water, lemon juice and sugar, stirring to dissolve sugar. Stir in pureed watermelon and the reserved lemon rinds. (I slice a few of the lemon halves in to slices and throw in to the pitcher – this gives the drink added flavor). Cover and chill for 2 to 3 hours. Remove and discard the lemon rinds.
Strain the watermelon/lemon mixture through a fine-mesh sieve into a large pitcher (well mine is already in a large pitcher and I didn’t strain mine! But it does make it a lot clearer of a drink and takes the pulp out of it – your call.) Garnish with watermelon wedges and lemon slices (these slices can be from a lemon you didn’t squeeze the jouce out of!) Stir before serving.
Strain or not strain – that’s your call. I guess if I were serving to guests I would strain but for me it is fine like it is.
Have a great week and enjoy the melon season this year!