Watermelon-Basil Lemonade

Jazz up a timeless thirst-quenching drink with fresh herbs and summer fruit.

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2 users rated this recipe an average rating of 2.0
Makes:
6 servings
Serving Size:
10 ounces
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Watermelon-Basil Lemonade

Ingredients
1/4
cup fresh basil leaves
1
cup lemon juice (juice from 4 lemons), rinds reserved
1/2
cup sugar
4
cups boiling water
3
cups pureed watermelon
 

Directions

  1. In a 4-quart bowl or heat-proof pitcher, use the back of a wooden spoon to bruise 1/4 cup fresh basil leaves. Add lemon juice. Mix juice with sugar. Pour boiling water over juice mixture, stir to dissolve sugar. Add lemon rinds and pureed watermelon. Cover and refrigerate 2 to 3 hours. Remove and discard rinds. Strain through a mesh sieve into a pitcher. Add watermelon wedges and fresh basil leaves. Stir before serving. Makes about six (10-ounce) glasses over ice.

Nutrition Facts

(Watermelon-Basil Lemonade)
    Per serving:
  • 94 kcal cal.,
  • 4 mg sodium,
  • 25 g carb.,
  • 21 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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