Combine sugar, water, and basil leaves in small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer 1 minute. Remove from heat.
What’s cooler than a watermelon-basil cooler in a hollowed-out mini watermelon? This recipe is a perfect refreshing treat.
Servings and Ingredients
|¾ c. Hy-Vee granulated sugar|
|¾ c. water|
|10 fresh basil leaves, plus additional for garnish|
|2 (5-lb.) seedless watermelons|
|4 c. watermelon juice|
|2 c. bourbon whiskey|
|¼ c. fresh lime juice|
|4 tsp. Hy-Vee salt|
|4 tsp. Gustare Vita balsamic glaze|
|Lime slices, for garnish|
Things To Grab
- Small saucepan
- Fine-mesh sieve
- S-blade attached to immersion blender
- Large bowl
Steep, uncovered, for 30 minutes. Pour through a fine-mesh sieve; discard basil. Set syrup aside to cool.
Cut the top from watermelons. Using the S-blade attachment on an immersion blender, blend pulp inside the watermelons until pureed; occasionally remove and transfer the pureed pulp to a sieve set over large bowl. Press pureed pulp in the sieve with the back of a spoon to squeeze out the juice; discard pulp.
For cooler: combine 4 cups watermelon juice, whiskey, basil syrup mixture, lime juice, salt, and balsamic glaze in 2-quart pitcher. Cover and chill until serving. Serve in hollowed-out watermelons or ice-filled glasses. Garnish with lime slices and fresh basil, if desired.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 2330mg
- Total Carbohydrates: 54g
- Protein: 1g