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Strawberry-Watermelon Water with Basil

Serves 8
Time 15 min
Inspired by the idea of “nose-to-tail eating,” we’ve devised a clever way to use the trimmings from summer’s fresh fruits and vegetables—transform them into refreshing flavored waters! Drink in the flavors of the season with this light and sweet infused water while staying cool and hydrated.
Ingredients
  • 1 pound strawberries
  • 2 large wedges watermelon each 1 inch thick (about 1/2 pound total)
  • 4 sprigs fresh basil
Method

Rinse strawberries and hull. Place tops in a large pitcher or bowl. Reserve remainder of strawberries for another use.

Rinse watermelon rind, cut red flesh from rind and add rind to the pitcher. Reserve remainder of watermelon for another use. Rinse basil sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.   

Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as strawberry tops appear fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.

Note: This recipe explains how to get the "scraps" from strawberries, watermelon and basil, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound strawberries
  • 2 large wedges watermelon each 1 inch thick (about 1/2 pound total)
  • 4 sprigs fresh basil