Imagine the scene, if you will. It’s a hot and humid summer day in the deep South. It’s a Sunday, Mother’s Day. A mother and daughter are sitting on the porch in their frilly chiffon church dresses. They fan themselves slowly trying to chase away the inescapable heat. There’s a pitcher and two glasses sitting next to them on a wrought-iron table. The pitcher is filled with a light pink liquid mirroring the color of the daughter’s dress. They’re sipping ice-cold watermelon and basil infused water as they gossip about the townsfolk.
That’s the story I imagined when I decided to make a refreshing Mother’s Day drink. The days are getting warming and longer, and it’s time to sit outside and enjoy the beauty of springtime in Oregon. Pick some fresh basil from your garden, grab a seedless watermelon from your grocer, and join me in sipping the a delightfully light and vitamin-C rich beverage.
Watermelon and Basil Infused Water
3 cups of seedless watermelon
6 fresh basil leaves
6 cups of water
2 cups of ice cubes
A squirt of lemon juice
1. First you need to cut up the melon. You can either chop it into cubes or use a melon balling tool. I tried making balls at first, but I got tired of it so I just started scooping chunks out.
2. Cut two notches on each side of the basil leaves so that the flavor is released into the water.
3. Layer 1/3 of the ice, drop in the basil leaves, layer another 1/3 of the ice, drop in half of the melon pieces, drop the last of the ice and then cover with the remaining melon.
4. Pour any leftover melon juice into the pitcher for extra color and flavor.
5. Pour in the water and a squirt of lemon juice. Cover and let sit in the fridge for at least one hour. Enjoy!