Watermelon Lemonade Slushie

1. 1

   Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.

2. 2

   Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.

3. 3

   Turn off the heat, add the chopped basil and stir until completely wilted.

4. 4

   Cool completely at room temperature, at least 1 hour.

5. 5

   When the watermelon is completely frozen, put half in a blender.

6. 6

   Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil.

7. 7

   Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed.

8. 8

   Add the remaining watermelon, and continue to blend until the mixture is completely smooth.

9. 9

   Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.