Watermelon Thai Basil Cooler… Yes, Another One

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.