Basil-Infused Watermelon Lemonade

Becky Luigart-Stayner

Summer's favorite beverage meets one of summer's best fruits and gets an added burst of flavor from fresh basil. Because watermelon is naturally sweet, not much sugar is needed to make this lemonade.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 2%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.8g
  • Carbohydrate: 50.8g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 4mg
  • Calcium: 33mg

Ingredients

  • 1 cup water
  • 3/4 cup sugar
  • 1 cup thinly sliced fresh basil
  • 8 cups cubed seeded watermelon
  • 1/2 cup fresh lemon juice (about 3 lemons)

Preparation

  1. Combine 1 cup 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. Stir in basil; chill 1 hour. Strain sugar mixture through a sieve over a bowl, and discard basil.
  2. Place watermelon in a blender; process until smooth. 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.
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