I suppose it’s been overdone, but I still think it’s a great way to use watermelon and to make inroads into the bushels of Thai basil left over from the mega-pack I bought from my local grocery store. So, here’s my version:
3/4 cup fresh watermelon
3/4 cup limeade (or 1/4 cup lime juice, 1 tbsp simple syrup, 1/2 cup water)
2 Thai basil leaves, plus a sprig for garnish
1 jigger of rum (optional)
1. Blend all the ingredients (except rum) together. I used an immersion blender.
2. Pour over ice in a tall glass. (Actually, I didn’t use ice. My watermelon and limeade were refrigerated, so everything was cold.) If using, stir in the rum. Garnish with a sprig of Thai basil.