Watermelon Juice With Basil
Serves 12. Recipe is from Helana Brigman, who says each serving has only 71 calories.
1 (10-lb.) watermelon, rind removed and cut into 1-inch cubes
1/2 cup basil, washed with small leaves reserved for garnish
1/2 tsp. salt
1/2 tsp. rice wine vinegar
With a juicer:
1. Process watermelon using a centrifugal juicer and transfer juice to a large pitcher. Add basil leaves to juicer, process and add to the pitcher. Add salt and rice wine vinegar, mixing to combine.
2. Chill and serve with basil leaves to garnish.
1. If you don’t have a juicer, take an oversized bowl and place a strainer inside the bowl. Put fruit in strainer and using a plate, press down onto the watermelon until it reaches its “juicy submission” (i.e., all of the watermelon’s juice will be pressed into the bowl and just the red pulp will remain in the strainer). Discard pulp and continue.
2. Add the basil. This step is a little trickier as you’ll have to process the basil somehow. I suggest a food processor or a blender just to get the basil into a paste, but you’ll want to go light on the basil since you’re using both the leaves of the basil as well as its juice. Process and add to bowl with salt and vinegar. Mix to combine and serve chilled with basil leaves to garnish.