Jazz up a timeless thirst-quenching drink with fresh herbs and summer fruit.
- Makes: 6 servings
- Serving Size: 10 ounces
- 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