Watermelon-Basil Water
by Ellie Krieger
Tempted by the colorful array of flavored waters at the supermarket? They're often just glorified soft drinks without the carbonation. It's much healthier (and less expensive) to make your own. In this version, a tart squeeze of lime and a floral hint of basil brighten up watermelon's natural sweetness.
Serves 6
Yields 1-1/2 quart
1/4 cup lightly packed fresh basil leaves
1 Tbs. granulated sugar
1 cup boiling water
4 cups cubed seedless watermelon (1 lb.)
2 Tbs. fresh lime juice
Put the basil leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.
Meanwhile, in a blender, purée the watermelon with 2 cups cold water. Strain the watermelon liquid and basil liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lime juice and 2 cups cold water; stir to combine. Serve over ice.
nutrition information (per serving):
Calories
(kcal):
30;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
0;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
8;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
0;
Cholesterol
(mg):
0;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 111
, pp. 37
May 5, 2011
