Active Time: 20 minutes
Total Time: 20 minutes
6 large lemons
10 fresh basil leaves or mint leaves, divided
1-1/2 cups water
3/4 cup Schnucks granulated sugar
1 (6- to 8-inch) seedless watermelon (about 7 to 8 pounds), rind removed and fruit cut into large chunks (about 12 cups)
- From lemons, grate 2 tablespoons peel and squeeze 1-1/2 cups juice. Finely chop 4 to 5 basil leaves.
- In 2-quart saucepan, heat water and sugar over medium heat 3 to 5 minutes or until sugar dissolves, stirring frequently. Remove saucepan from heat; stir in lemon peel and chopped basil. Let stand 10 minutes.
- Meanwhile, in blender or bowl of food processor with knife blade attached, in batches if necessary, purée watermelon until smooth. Into large bowl, strain watermelon purée through fine-mesh strainer; pour cooled sugar mixture through same strainer. Discard solids.
- Transfer watermelon-sugar mixture to large pitcher; stir in lemon juice and remaining basil leaves to garnish. Serve over ice or refrigerate at least 1 hour before serving. Makes about 8 cups.
Each 1 cup: about 151 calories, 0 g total fat, 0 mg cholesterol, 2 mg sodium, 39 g carbohydrate, 1 g fiber, 34 g sugars, 2 g protein
Watermelon will settle and separate from lemonade upon standing; simply stir to blend before serving, if needed.