Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Watermelon-Basil Cooler
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 1 mocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 477
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 1 g
- Sugar
- 78 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 27 mg
We used nonalcoholic tequila to make this zero-proof take on the margarita. There are several new brands on the market, and like real tequila, each one has a slightly different flavor.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 1 mocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 477
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 1 g
- Sugar
- 78 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 27 mg
Ingredients
Directions
- Make the basil syrup: Bring the sugar, basil leaves, lime zest, chile and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool slightly, then transfer to a container and refrigerate until cooled, about 1 hour. Strain through a fine-mesh sieve. (The syrup can be refrigerated for up to 2 weeks.)
- Stir together 3/4 ounce of the basil syrup, the lime juice, watermelon juice and tequila in a liquid measuring cup. Pour into an ice-filled rocks glass and garnish with a basil sprig.
Cook’s Note
If you can’t find bottled watermelon juice, puree cubed watermelon in a blender until smooth, then strain.
