Tuesday, 10 August 2010

Watermelon-Basil Lemonade Recipe

azz up a timeless thirst-quenching drink with fresh herbs and summer fruit.
Servings: Makes about six
1/4 cup  fresh basil leaves
1 cup  lemon juice (juice from 4 lemons), rinds reserved
1/2 to 3/4 cup  sugar
4 cups  boiling water
3 cups  pureed watermelon
Fresh basil leaves

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. 

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