Best 5 Basil Infused Watermelon Lemonade Recipes

FRESH WATERMELON LEMONADE RECIPE

Steps:

• Gather the ingredients.
• Cut enough watermelon to produce about 8 cups of cubes; typically 5 pounds with the rind. A quick way to cube watermelon: Cut the whole melon into quarters. For each quarter, score the fruit's flesh in a grid pattern without cutting into the rind. Starting about 1-inch from the top, cut across the length of the melon to produce cubes, carving the bottom layer off the rind.
• Blend half of the watermelon cubes in a blender until smooth.
• Strain the watermelon juice through a fine-mesh strainer to catch the seeds and pulp. Use a spoon to stir the pulp and release more juice. Blend and strain the remaining cubes, then let the watermelon juice continue dripping while you juice the lemons (the pulp will be nearly dry).
• Juice enough lemons to produce about 1 1/2 cups of lemon juice; about 5 or 6 large lemons. Strain through a fine-mesh strainer to remove pulp and seeds.
• In a pitcher, combine 4 cups each of cold water and watermelon juice with 1 cup each of lemon juice and sugar. Stir well until the sugar is completely dissolved. Taste and add more lemon juice, sugar, or water as needed.
• Add ice to the pitcher if serving immediately or store covered in the refrigerator for up to 2 days. Serve over ice and garnish with watermelon and lemon slices and a sprig of mint.

BASIL-INFUSED WATERMELON LEMONADE

Steps:

• 1. Combine 1 cup of water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat and stir in the basil. Let chill for 1 hour. Strain sugar mixture through a sieve over a bowl, and discard basil.
• 2. Place watermelon in a blender; process until smooth.
• 3. Pour watermelon puree through a fine sieve into a large bowl, reserving liquid; discard solids. Combine watermelon liquid, sugar mixture, and juice in a pitcher; chill.
• 4. Garnish with fresh lemon slices and basil sprigs and serve! VARIATION: Add about 8 ice cubes to the watermelon before blending. Do not strain when done. The result is more like a frozen lemonade or virgin margarita.

BASIL LEMONADE

Steps:

• Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard.

WATERMELON BASIL LEMONADE

Steps:

• Combine in a stainless steel pot the water and sugar. Zest 4 of the lemons into the water and bring to a boil. Reduce to a simmer for 5 minutes. Turn off heat and strain the lemon zest out. Add to the ice to chill.
• While water is coming to a boil, squeeze the juice from all 8 lemons in a blender. Add in basil and watermelon. Puree until smooth.
• Once the lemon syrup is cold, combine with the basil-watermelon puree. Stir well and let sit in the cooler for 1 hour before drinking to allow time for the flavors to meld.

BASIL LEMON SYRUP

Steps:

• Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.