Yields 12 servings. Brigman says this drink is simple to make if you have a juicer. If you don’t, you can use a more basic method with a plate, a hand strainer and an oversized bowl. Both techniques are outlined below.

1 large watermelon, removed from rind and cut into 1-inch cubes

1/2 to 1 cup basil, washed with small leaves reserved for garnish

1/2 tsp. salt

1/2 tsp. rice wine vinegar

If using a juicer:

1. Remove fruit from the rind and juice watermelon into a large pitcher with the help of a standard juicer.

2. Add basil leaves to juicer and process into the same pitcher. Add salt and rice wine vinegar, mix to combine. Chill and serve with basil leaves to garnish.

If using a hand strainer:

1. Place a strainer inside a large bowl. Put watermelon in strainer and, using a plate, press down onto the watermelon until all of its juice has drained into the bowl and just the red pulp remains in the strainer. Discard pulp.

2. Process basil leaves in a blender or food processor until they form a paste. Add to bowl with the watermelon juice, salt and vinegar. Mix to combine and serve chilled with basil leaves to garnish. Enjoy!

ON THE INTERNET: To read more about how to make watermelon juice or to see pictures, go to Brigman’s clearlydeliciousfoodblog at http://www.clearlydeliciousfoodblog.com/2011/watermelon-juice-with-basil