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

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