This basil-infused puréed watermelon punch will go fast, trust us! For a spicier kick in this punch recipe, swap regular basil for the Thai variety. You can thank Nick Detrich of Cane & Table in New Orleans, LA for this one.
Recipe information
Yield
8–12 servings
Ingredients
1
¾
2
1
1
Need to make a substitution?
Preparation
Step 1
If using watermelon as a punch bowl, cut a ½"-thick slice off the bottom so it will sit upright, then cut a 2"-thick slice off the top. Using a large metal spoon, scoop out flesh, being careful not to pierce the rind. To serve from a pitcher (easier!), cut away rind and slice flesh into 2" pieces.
Step 2
Purée watermelon flesh and sugar in a blender until smooth and sugar is dissolved. Add 2 cups basil and blend on low speed until leaves are broken up, about 10 seconds (don’t overprocess). Let sit 15 minutes, then strain into a pitcher. Whisk in tequila and lemon juice; taste and add more sugar, if desired. Chill until cold, at least 1 hour and up to 4 hours.
Step 3
Pour punch into watermelon set in a bowl of ice, or serve in ice-filled rocks glasses. Garnish with basil sprigs and lemon wheels.