2 cups watermelon juice (pureed and strained watermelon)
Juice of 3 limes (about ⅓ cup)
½ cup Basil Simple Syrup
Ice (or frozen watermelon juice cubes)
Small-scoop watermelon balls, for garnish
Lime slices, for garnish
Basil sprigs, for garnish
COMBINE tea, watermelon juice, lime juice and Basil Simple Syrup in an airtight container and chill for at least one hour, and up to 24 hours, in order for flavors to infuse.
POUR tea into ice-filled glasses, garnish with watermelon balls, lime slices and basil sprigs and serve.
Basil Simple Syrup
PREPARE basil: Fill a large bowl with ice and water and set aside. Bring some water to a boil in a small sauce pan. Turn off heat and add basil leaves, blanching them for 30 seconds only, then immediately remove leaves with a slotted spoon and submerge them in the bowl of ice water. (This process, called shocking, stops them from cooking and maintains their bright green color.)
COMBINE sugar and water in a small saucepan over medium heat and bring to a boil. Cook and stir until sugar dissolves and syrup has thickened. Cool sugar syrup to room temperature.
PUREE sugar syrup and basil leaves in a blender, then strain through a fine sieve into a resealable container. Chill before use. Basil syrup can be stored, covered, in refrigerator for up to 3 days.