1 large bunch basil, stems and leavs roughly chopped (about 2 cups), plus 4 whole leaves for garnish
juice of 3 lemons (about 1/2 cup)
Instructions
Place the watermelon in a single layer on a rimmed
baking sheet, and freeze until completely frozen,
like ice cubes, about 2 hours.
Meanwhile, cook the sugar and 1/2 cup water in a
small saucepan over medium heat, stirring
occasionally, until the sugar is completely
melted, about 5 minutes. Turn off the heat, add
the chopped basil and stir until completely
wilted. Cool completely at room temperature, at
least 1 hour.
When the watermelon is completely frozen, put half
in a blender. Strain the basil syrup into the
blender, use the back of a wooden spoon or spatula
to press down on the basil to extract as much
flavor as possible, and discard the basil. Add the
lemon juice, and blend until the mixture is mostly
smooth, pushing it down with a wooden spoon or
spatula if needed. Add the remaining watermelon,
and continue to blend until the mixture is
completely smooth
Spoon the mixture into 4 short glasses (or wine
glasses, if you want to be fancy), and garnish each
with a basil leaf.
Originally Submitted
5/15/2017
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