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Watermelon-Basil Lemonade

Makes: 6 servings
Serving size: 10 ounces
Watermelon-Basil Lemonade
Ingredients
  • 1/4 cup  fresh basil leaves
  • 1 cup  lemon juice (juice from 4 lemons), rinds reserved
  • 1/2 - 3/4 cup  sugar
  • 4 cups  boiling water
  • 3 cups  pureed watermelon
  • Fresh basil leaves
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 94,
  • carb. (g) 25,
  • sugar (g) 21,
  • pro. (g) 1,
  • vit. A (IU) 437,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 8,
  • sodium (mg) 4,
  • Potassium (mg) 135,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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