Watermelon-Basil Cooler
- Level: Easy
- Yield: 1 mocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 477
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 92
- Dietary Fiber
- 1
- Sugar
- 78
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 27
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
Ingredients
1/2 cup raw sugar
8 fresh basil leaves, plus a small sprig for garnish
4 wide strips lime zest, plus 1 ounce lime juice
1/2 Fresno chile pepper
2 ounces fresh watermelon juice
2 ounces nonalcoholic tequila
Directions
- Make the basil syrup: Bring the sugar, basil leaves, lime zest, chile and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool slightly, then transfer to a container and refrigerate until cooled, about 1 hour. Strain through a fine-mesh sieve. (The syrup can be refrigerated for up to 2 weeks.)
- Stir together 3/4 ounce of the basil syrup, the lime juice, watermelon juice and tequila in a liquid measuring cup. Pour into an ice-filled rocks glass and garnish with a basil sprig.
Cook’s Note
If you can’t find bottled watermelon juice, puree cubed watermelon in a blender until smooth, then strain.