Watermelon Basil Lemonade

I've been planning Fourth of July food for weeks. I have binders and piles and stashes of recipes I have clipped from magazines. There's a number of things I've been waiting for the "right occasion" to try.

Be it good or bad for us as a whole, most holiday celebrations in our society center closely around food. Thus the traditional 4th of July barbecue was the occasion I'd been waiting for. I went grocery shopping Monday and bought all the food supplies I needed. Mid-week we were at Target and found some bright red paper lanterns on clearance--perfect for a patriotic celebration. By the end of the week I realized we had a party planned with no guest list. So I made a few invitations to friends not thrown-off by a last minute invitation.


One big hit was the watermelon-basil lemonade. We served it with frozen watermelon chunk "ice cubes".

We sat around for hours. Talking, letting the kids run around and play, and watching Jeremy singe his fingertips entertaining us with fireworks. I haven't had that much fun in a long time.

And Sunday morning as we showed up for church poor little Jonas looked like he'd been through a crazy night of partying, his right eye swollen shut from the effects of an unfortunately positioned mosquito bite.

Ah, summer!

Watermelon-Basil Lemonade

1/4 C Basil Leaves
1/2 -3/4 C Sugar
4-5 Lemons
3 Cups pureed watermelon

Place basil leaves in a heat-proof pitcher. Bruise the leaves with the back of a wooden spoon. Pour in Sugar and add 4 cups boiling water. Juice lemons to make 1 cup of juice, reserve rinds. Add lemon juice along with pureed watermelon and lemon rinds to the pitcher. Chill in the fridge for 3 hours. Strain and serve garnished with fresh watermelon slices.