Watermelon Basil Cooler Servings: 4 Per serving: approx. 300 ml Prep time: 15 minutes Chill time: 1 hour Ingredients • 1.2 kg seedless watermelon, rind removed, cut into chunks (about 900 g flesh after trimming) • 20 g fresh basil leaves (about 1 packed cup), plus 4 small sprigs for garnish • 45 ml fresh lime juice (from about 2 limes) • 240 ml cold water • 1 tablespoon honey • 8 thin lime slices • 500 g ice cubes Instructions 1. Blend the watermelon chunks with the cold water on high speed for 30 to 45 seconds, until completely smooth and frothy. 2. Pour the blended watermelon through a fine-mesh sieve into a pitcher, pressing gently with a spoon to extract the liquid. Discard the pulp left in the sieve. You should have about 900 ml of juice. 3. Add the lime juice and honey and whisk until the honey dissolves. Clap the 20 g of basil leaves between your palms to release their aroma, then stir them into the pitcher. 4. Cover and refrigerate for 1 hour so the basil infuses. The liquid will turn a slightly deeper pink and separate a little as it sits. 5. Strain out and discard the basil leaves. Stir well to recombine, then divide the ice cubes among four tall glasses and pour the cooler over the ice, about 220 ml per glass. Serve cold, garnished with 2 lime slices and a basil sprig per glass. #antiinflammatorydiet #watermelonbasilcooler #freshbasil - @nutrimasters