Watermelon Lemon Slush

Ingredients:

• 900 gr. (about 4 tbsp.) watermelon, diced
• 1/2 cup sugar
• 1 large bunch basil, stems and leaves coarsely chopped (about 2 cups), plus 4 whole leaves for serving
• Juice from 3 lemons (about 1/2 cup)

Preparation:

1. Place the watermelon in a single layer on a rimmed baking sheet and freeze for about 2 hours to freeze.
2. Meanwhile, in a small saucepan, heat the sugar with 1/2 cup water over medium heat for about 5 minutes, stirring occasionally, until the sugar is completely dissolved. Turn off the heat, add the chopped basil, and stir until wilted. Cool completely to room temperature for at least 1 hour.
3. Once the watermelon is frozen, place half of the cubes in a blender. Strain the basil syrup into the blender, pressing with the back of a wooden spoon or spatula to extract as much flavor as possible. Then discard the basil.
4. Add lemon juice to the blender and blend until the mixture is almost smooth, pressing down with a wooden spoon or spatula if necessary. Add the remaining watermelon and continue blending until smooth.
5. Spoon the mixture into 4 short glasses (or wine glasses, if desired), garnishing each drink with a basil leaf.