Watermelon Basil Lemonade Food

WATERMELON BASIL LEMONADE

Steps:

• Combine in a stainless steel pot the water and sugar. Zest 4 of the lemons into the water and bring to a boil. Reduce to a simmer for 5 minutes. Turn off heat and strain the lemon zest out. Add to the ice to chill.
• While water is coming to a boil, squeeze the juice from all 8 lemons in a blender. Add in basil and watermelon. Puree until smooth.
• Once the lemon syrup is cold, combine with the basil-watermelon puree. Stir well and let sit in the cooler for 1 hour before drinking to allow time for the flavors to meld.

WATERMELON LEMONADE SLUSHIE

Steps:

• 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 wineglasses, if you want to be fancy), and garnish each with a basil leaf.

WATERMELON BASIL SALAD

Steps:

• Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
• Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
• Mix salt and chili powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

BASIL LEMONADE

Steps:

• In a 1 1/2 to 2 Qt glass bowl, combine basil leaves and sugar.
• With a wooden spoon, crush leaves with sugar until thoroughly bruised;
• add water and lemon juice,
• Stir until sugar is dissolved, about 2 minutes;
• Taste and add more sugar if desired.
• Pour through a strainer into ice-filled glasses.
• Garnish with sprigs of fresh basil.
• *Note:The type of basil you use will contribute to the'personality' of this drink.
• Dark purple basil tints the lemonade pink and has a milder flavor than green varieties.
• Lemon basil adds a lemon-drop essence.
• Cinnamon and Thai basils make this more spicy.

WATERMELON LEMONADE

Steps:

• Place watermelon in a blender or food processor.
• Cover and blend on medium speed until smooth.
• Place lemonade concentrate and water in a large pitcher or punch bowl.
• Add watermelon.
• Mix well.
• Garnish with additional watermelon if desired.

WATERMELON LEMONADE

Steps:

• In blender, place watermelon. Cover; blend on medium speed about 45 seconds or until smooth. Strain through fine mesh strainer into 2-quart or larger pitcher.
• Squeeze juice from lemons and limes; add to watermelon puree. Stir in cold water and sugar. Refrigerate 1 hour.
• Stir before serving. Serve over ice. Garnish with watermelon slice.

WATERMELON LEMONADE

Steps:

• Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved.
• In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice.

WATERMELON LEMONADE

Steps:

• Peel the watermelon and cut the flesh into large chunks. Purée them in a blender until smooth. Pour the purée through a fine-mesh strainer, and discard the solids.
• Pour the strained watermelon into an ice-cube tray (plastic, not silicon). Freeze until solid.
• Make simple syrup: In a small saucepan combine sugar with 1 cup water, and place over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and chill.
• In another pot bring 6 cups water to a boil. Remove from heat, and add lemon rinds and pulp. Cover, let steep for 10 minutes and then strain.
• Combine strained liquid in a pitcher with lemon juice. Refrigerate until ready to serve. (Fruit mixture and simple syrup can be refrigerated separately for a couple of days, until needed.)
• Before serving, add simple syrup to taste, and add vodka to make it boozy if you like. Serve in glasses over the watermelon ice cubes.

WATERMELON JUICE WITH BASIL AND LIME

Steps:

• Cut the watermelon into quarters, and then roughly chop each quarter into 2-inch pieces.
• Fill a blender with watermelon chunks until it is halfway full.
• Add the basil and lime juice to the blender.
• Cover and pulse on low until the ingredients are mostly incorporated. Once incorporated, blend on high for 10 to 15 seconds.
• Serve immediately.

BASIL LEMONADE

Steps:

• Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard.

WATERMELON LEMONADE

Steps:

• Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
• Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.