Think of it as the all-American version of Venice's frosty-fruity sgroppino cocktail. Instead of the Italian version's lemons, freeze the flesh of a watermelon and puree it to an ice-cold slush. Add vodka and Prosecco to the mix (or leave them out altogether).
Make sure to choose the freshest, ripest fruit available for this drink, as the strong flavors will pair well with the basil.
From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).