Watermelon Basil Agua Fresca
Watermelon Basil Agua Fresca
Yield: 12 servings
INGREDIENTS:
* 1 watermelon (large, about 10-15 pounds) removed from rind and cut into 1-inch cubes
* 1/2 to 1 cup basil, washed with small leaves reserved for garnish
* 1/2 teaspoon salt
* 1/2 teaspoon rice wine vinegar
DIRECTIONS:
WITH A JUICER:
1.) Remove fruit from the rhine and juice watermelon into a large pitcher with the help of a standard juicer. Add basil leaves to juicer and process into same pitcher. Add salt and rice wine vinegar, mix to combine. Chill and serve with basil leaves to garnish.
ALTERNATIVE:
1.) If you don’t have a juicer, take an oversized bowl and place a strainer inside the bowl. Put fruit in strainer and using a plate, press down onto the watermelon until it reaches its “juicy submission” (i.e., all of the watermelon’s juice will be pressed into the bowl and just the red pulp will remain in the strainer). Discard pulp and continue.
2.) Add the basil: this step is a little trickier as you’ll have to process the basil somehow. I suggest a food processor or a blender just to get the basil into a paste, but you’ll want to go light on the basil since you’re using both the leaves of the basil as well as its juice. Process and add to bowl with salt and vinegar. Mix to combine and serve chilled with basil leaves to garnish.