Real Recipes From Real Home Cooks ®

basil-infused watermelon lemonade

(19 ratings)
Blue Ribbon Recipe by
Kim Biegacki
Youngstown, OH

Wow, this is an incredible tasting lemonade!!! It was my first time to infuse and I just love the delicate taste of basil with the watermelon lemonade. I look forward to making this for Memorial Day Weekend, as I know the whole family will enjoy it. I hope you do too.

Blue Ribbon Recipe

We loved the freshness of this lemonade! The basil flavor is surprisingly light and really adds an earthy lift. This recipe is rather labor intensive, but it's WELL worth it. Make it as-is for the whole family, or experiment with it as a cocktail mixer.

— The Test Kitchen @kitchencrew
(19 ratings)
yield 6 -8 people
prep time 1 Hr 10 Min
cook time 10 Min
method No-Cook or Other

Ingredients For basil-infused watermelon lemonade

  • 1 c
  • 3/4 c
  • 1 c
    fresh basil. thinly sliced
  • 8 c
    watermelon, cubed and seeded
  • 1/2 c
    fresh lemon juice - about 3 lemons

How To Make basil-infused watermelon lemonade

  • 1
    Combine 1 cup of 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 and stir in the basil. Let chill for 1 hour. Strain the sugar mixture through a sieve over a bowl, and discard the basil.
  • 2
    Place watermelon in a blender; process until smooth.
  • 3
    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.
  • 4
    Garnish with fresh lemon slices and basil sprigs and serve! VARIATION: Add about 8 ice cubes to the watermelon before blending. Do not strain when done. The result is more like a frozen lemonade or virgin margarita.