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Pressed Watermelon With Basil Water

Jerry Errico
Yield
Quench your summer-day thirst with this drink from Brian Preston-Campbell's Cool Waters. It's unbelievably yummy with grilled dishes.

Ingredients

  • 4 cups red or yellow seedless watermelon chunks (about 1/4 large melon)
  • 6-8 large basil leaves
  • Pinch of sea salt
  • 1/4 teaspoon white wine vinegar
  • 4 cups chilled water

Nutrition Information

  • calories 46
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 44 mg
  • calcium 18 mg

How to Make It

  1. Combine watermelon chunks and basil leaves in a colander placed over a large bowl. Using a metal ladle or spoon, press watermelon to extract as much juice as possible. (The remaining pulp should be fairly dry.) Season the juice with sea salt and white wine vinegar, and strain through a fine-mesh sieve into a large pitcher. Add 4 cups chilled water, stir, and serve.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cool Waters