Chilled Seychelles Watermelon and Basil Cooler with Lime

Blend the chilled watermelon cubes on high for about 30 seconds, until completely liquid with a thick foam on top.

Serves 4

Ingredients

• 6 cups seedless watermelon, cubed and chilled
• 1/2 cup fresh basil leaves, plus sprigs to serve
• 1/3 cup lime juice (about 3 limes)
• 3 tablespoons honey or agave syrup
• 2 cups sparkling water, well chilled
• 1 pinch sea salt
• 2 cups ice cubes
• 1 lime, cut into wheels
• 1 small cucumber, thinly sliced

Instructions

1. Blend the chilled watermelon cubes on high for about 30 seconds, until completely liquid with a thick foam on top.
2. Strain the juice through a fine sieve into a pitcher, pressing gently on the solids, then discard the pulp.
3. Bruise the basil leaves between your palms and drop them into the pitcher of juice.
4. Stir in the lime juice, honey and salt until the honey has fully dissolved, then refrigerate for 30 minutes to let the basil infuse.
5. Strain out and discard the basil leaves; left any longer they turn the drink grassy and bitter.
6. Fill four tall glasses with ice and add a few cucumber slices to each.
7. Pour the watermelon base into the glasses, filling them about two-thirds full.
8. Top each glass with chilled sparkling water and stir once, gently, to combine without knocking out the bubbles.
9. Garnish with a lime wheel and a basil sprig, and serve immediately.
10. In the Seychelles, where the heat is constant rather than seasonal, cold fruit drinks are less a treat than a daily necessity. Watermelon is almost all water by weight, which makes it the most efficient way to turn fruit into refreshment, and basil gives it the faint peppery edge that keeps it from tasting like melted candy. Blend the base in the morning and it will hold in the refrigerator all day; only add the sparkling water as each glass is poured.

Nutrition (estimated, per serving)

• Calories: 110 kcal
• Protein: 2g
• Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Sugar: 23g
• Sodium: 85mg