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From Cool Waters by Brian Preston-Campbell, The Harvard Common Press
- 1&1/3 cups watermelon chunks, seeds removed
- 2 large basil leaves
- Pinch of sea salt
- Dash white wine vinegar
- 1&1/3 cups chilled water
Combine the watermelon and basil in a colander over a large bowl. Using a metal ladle, press the watermelon to extract as much juice as possible (the remaining pulp should be fairly dry).
Season the juice with the sea salt and vinegar and strain through a fine sieve into a pitcher. Add the water, stir, and serve.