Jerry Errico

Quench your summer-day thirst with this drink from Brian Preston-Campbell's Cool Waters. It's unbelievably yummy with grilled dishes.

How to Make It

Combine watermelon chunks and basil leaves in a colander placed over a large bowl. Using a metal ladle or spoon, press watermelon to extract as much juice as possible. (The remaining pulp should be fairly dry.) Season the juice with sea salt and white wine vinegar, and strain through a fine-mesh sieve into a large pitcher. Add 4 cups chilled water, stir, and serve.

Cool Waters

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