To spike these coolers, stir two ounces of Aperol, a bittersweet Italian aperitif, into each eight-ounce serving.
- Total Time:
- Servings: 6
Source: Martha Stewart Living
- 1/4 cup honey
- 2 cups packed lemon verbena or Thai basil leaves, plus more for serving
- 1/2 medium seedless watermelon, rind removed, cut into large chunks (about 12 cups)
- 3 English cucumbers, 2 peeled and chopped, 1 cut into spears, for serving
- 1/4 cup fresh lime juice (from 2 limes)
Bring honey, 4 cups water, and herbs to a boil in a medium pot. Remove from heat and let cool completely. Discard herbs.
Working in batches, puree watermelon and chopped cucumbers in a food processor. Pass through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Combine watermelon-cucumber juice, honey mixture, and lime juice in a pitcher. Refrigerate until chilled, about 30 minutes or up to overnight.
Stir well and serve over ice, with cucumber spears and fresh herbs.