Not sure why, but this week’s box has set me to thinking about sweets. Maybe not the traditional reaction to the bounty of squash, cucumbers and greens, but there you are. What may have pushed me to the sweet side was the huge bunch of basil in my box. “Hmm … more pesto? Nah. Chop some into a salad with the beans and potatoes? Ok. But there’s LOTS of basil …”
And then I remembered a drink I discovered last summer, the watermelon-basil margarita. The recipe came out in Martha Stewart Living back in 2007, and like lots of people, I had torn it out and added it to that stack of “recipes I will get to one day”. Well, “one day” came last summer and what a hit! People who were totally not going to try it ended up loving it and we were muddling basil leaves all night long. Here’s the recipe.
Ingredients:
7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes 4 teaspoons granulated sugar 6 ounces (3/4 cup) silver tequila 24 basil leaves, plus sprigs for garnish 3 ounces (1/4 cup plus 2 tablespoons) triple sec 6 cups small ice cubes
Preparation:
Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).
Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.