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Watermelon-Herb Lemonade

Active Time: 20 minutes
Total Time: 20 minutes
Serves: 8


6 large lemons
10 fresh basil leaves or mint leaves, divided
1-1/2 cups water
3/4 cup Schnucks granulated sugar
1 (6- to 8-inch) seedless watermelon (about 7 to 8 pounds), rind removed and fruit cut into large chunks (about 12 cups)

1. From lemons, grate 2 tablespoons peel and squeeze 1-1/2 cups juice. Finely chop 4 to 5 basil leaves.

2. In 2-quart saucepan, heat water and sugar over medium heat 3 to 5 minutes or until sugar dissolves, stirring frequently. Remove saucepan from heat; stir in lemon peel and chopped basil. Let stand 10 minutes.

3. Meanwhile, in blender or bowl of food processor with knife blade attached, in batches if necessary, purée watermelon until smooth. Into large bowl, strain watermelon purée through fine-mesh strainer; pour cooled sugar mixture through same strainer. Discard solids.

4. Transfer watermelon-sugar mixture to large pitcher; stir in lemon juice and remaining basil leaves to garnish. Serve over ice or refrigerate at least 1 hour before serving. Makes about 8 cups.

Each 1 cup: about 151 calories, 0 g total fat, 0 mg cholesterol, 2 mg sodium, 39 g carbohydrate, 1 g fiber, 34 g sugars, 2 g protein

Cook’s Wisdom
Watermelon will settle and separate from lemonade upon standing; simply stir to blend before serving, if needed.