Ingredients
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1/2 cup sugar
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Pinch of salt
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1 small bunch basil
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1 large seedless watermelon
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2 cups lemonade
Steps
1
In a small saucepan, combine the sugar, salt, and ¾ cup water. Heat on medium-high until sugar dissolves, stirring occasionally. Remove from heat and add the basil. Let basil stand 30 min.
2
Meanwhile, place the watermelon on a rimmed baking sheet and carefully trim a very thin slice off the bottom rind so it sits flat. Trim top quarter off the watermelon.
3
Push immersion blender into watermelon flesh and slowly begin blending. Blend until all watermelon is liquefied, being careful not to pierce walls or bottom. Strain watermelon purée through fine-mesh strainer and return liquid to empty watermelon.
4
Remove basil from syrup. Stir syrup and lemonade into watermelon. Add a ladle to watermelon and serve punch over ice.
