Watermelon-Basil Lemonade | Midwest Living

Watermelon-Basil Lemonade

Watermelon-Basil Lemonade

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  • Makes: 6 servings

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Jazz up a timeless thirst-quencher with fresh summer ingredients.


  • 1/4 cup fresh basil leaves
  • 1 cup lemon juice (juice from 4 lemons), rinds reserved
  • 1/2-3/4 cup sugar
  • 4 cups boiling water
  • 3 cups pureed watermelon
  • Fresh basil leaves


  1. In a 4-quart bowl or heat-proof pitcher, use the back of a wooden spoon to bruise 1/4 cup fresh basil leaves. Add lemon juice. Mix juice with sugar. Pour boiling water over juice mixture, stir to dissolve sugar. Add lemon rinds and pureed watermelon. Cover and refrigerate 2 to 3 hours. Remove and discard rinds. Strain through a mesh sieve into a pitcher. Add watermelon wedges and fresh basil leaves. Stir before serving. Makes about six (10-ounce) glasses over ice.

Nutrition Facts

(Watermelon-Basil Lemonade)

Servings Per Recipe 6, sugar (g) 21, carb. (g) 25, vit. A (IU) 437, cal. (kcal) 94, vit. C (mg) 24, Thiamin (mg) 0, pro. (g) 1, Riboflavin (mg) 0, Niacin (mg) 0, calcium (mg) 10, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 0, Folate (µg) 8, Potassium (mg) 135, sodium (mg) 4

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