Watermelon Lemonade

5 from 1 vote

Nothing is more refreshing on a hot day than watermelon lemonade! It seriously packs a punch and quenches your thirst. I added some basil for a little extra freshness. Check out my tips to bring together these ingredients for the punchiest lemonade on the block!

Prep Time10

Chill Time2

Total Time2 10

Course: Drinks

Cuisine: American

Servings: Servings

Calories: 193kcal

Author: The Food Charlatan

Ingredients

1/4 cup basil leaves fresh, packed
1 cup lemon juice juice from 4 fresh lemons, rinds reserved
1/2 - 3/4 cup sugar
4 cups boiling water
3 cups watermelon
fresh basil leaves to garnish
watermelon wedges to garnish

Instructions

In a 4-quart bowl or heat-proof pitcher, use the back of a wooden spoon to bruise 1/4 cup fresh basil leaves. Beat em up pretty good if you really like basil (see note). Add the fresh lemon juice and the sugar and stir well. Pour the boiling water over juice mixture, and stir to dissolve the sugar.
Put the 3 cups of watermelon in a food processor or blender and puree until smooth. Pour the puree into the lemon mixture, then add in the reserved lemon rinds.
Cover and refrigerate 2 to 3 hours. Remove and discard rinds. Strain through a colander (or a mesh sieve if you want it really smooth) into a pitcher. Add watermelon wedges and fresh basil leaves. Stir before serving.

Notes

You can reduce the basil if you're worried about it being too strong, but give it a try! Mint would be another great option to use in the same proportions.

Source: Better Homes and Gardens

Nutrition

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