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
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.
Leave a Review
Reviews (4)
Back to TopThis is a poorly conceived, terrible tasting concoction that wastes a lot of good ingredients. We each poured ours out after a couple of sips.
Anonymous
6/8/2021
I have made this three times with different kinds of watermelon (individual, yellow, seeded). It is a favorite and often requested libation from guests. I am sure it would be good as a punch… but we generally omit the tequila initially and shake the cocktail with tequila and ice to order. This also allows us to freeze cubes of the basil-watermelon-lemon-sugar mixer so that we can enjoy it year round. Like all natural fruits, watermelon will vary in sweetness so you may need to adjust the sugar and lemon to taste.
Claire
Boston, Ma
6/23/2021