“I put 4 cups of watermelon chunks and 6 to 8 large basil leaves in a colander over a large bowl. Using a metal ladle or spoon, press the watermelon to extract as much juice as possible. (Or puree just the melon in a food processor.) Season the juice with a pinch of sea salt and 1/4 teaspoon white wine vinegar and strain into a pitcher. Stir in a quart of chilled water to make 6 servings.” –Brian Preston Campbell, author of Cool Waters.
