> 1/2 cup sugar
> Pinch of salt
> 1 small bunch basil
> 1 large seedless watermelon
> 2 cups lemonade
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.
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.
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.
Remove basil from syrup. Stir syrup and lemonade into watermelon. Add a ladle to watermelon and serve punch over ice.