Does anything say summer like sweet and juicy watermelon? It's my favorite and I can literally eat my weight in it. It's kind of a problem, sometimes I have to pace myself. I am totally guilty of slicing and eating simultaneously just to ensure that it will fit into the container I am trying to put it in...well that and the fact that I am too impatient to wait until the whole thing is sliced, and why dirty another bowl right? So I got to thinking about my love of watermelon and thought why not make a cocktail out of it?
Meet my new favorite summer drink, a sparkling watermelon basil cocktail!
Seriously, it's the most refreshing drink, and with the heat that Louisiana has been experiencing, I need all the refreshment I can get! The sweet watermelon is balanced with basil and lime and then you add a little gin and prosecco and holy moly...it's going to rock your world.
Since tomorrow is the Fourth of July, I thought I better get this recipe to y'all today because this drink could not be more perfect for any of your holiday activities this weekend! Watermelon is basically an essential ingredient to the Fourth of July anyway, so it just makes sense.
- 1 Cup Diced Watermelon
- 6 Basil Leaves, plus extra for garnish
- 1/4 Cup Fresh Squeezed Lime Juice
- 2 Oz. Gin
- Prosecco or Champagne
- 2 Tbsp. Agave Nectar
*This is also a great way to use that juice at the bottom of your watermelon bowl that sometimes gets wasted!
- With an immersion blender (food processors and blenders will work too) combine the watermelon, basil leaves, lime juice, and agave. Blend until smooth and basil leaves are broken up.
- In a cocktail shaker add your watermelon puree with the gin and a couple of ice cubes. Shake vigorously. (I have also been known to use a mason jar to shake and then strain with a mesh strainer.)
- Fill two glasses with ice, divide the watermelon mixture between two glasses and top off with prosecco.
- Garnish with lime wedges or basil leaves.
With watermelon as the main ingredient, it's basically good for you...so there, now you have to make it.