Recipe by Libbie Summers
Photography by Chia Chong
Styling by Libbie Summers, Katherine Sandoz and Brooke Atwood
Model: Andrea Goto
Sunshine, a backyard garden, beach waves and a night on Ibiza –all in one glass.
No passport required.
Watermelon Basil Beach Blaster
Ingredients:
- 1 cup Turbinado sugar (can substitute white sugar)
- 1 cup water
- 8 large basil leaves, plus more for garnish
- 3 pounds ripe seedless watermelon, rind removed and the flesh cut into pieces
- ½ cup (or more) vodka (optional)
- ½ teaspoon sea salt
Directions:
In a small saucepan over medium-low heat, stir together the sugar and the water. Bring to a low boil and cook just long enough for the sugar to completely dissolve. Remove from heat and stir in basil leaves. Place mixture in the refrigerator for a minimum of two hours or overnight. Remove basil leaves.
In a blender, puree the watermelon pieces (at this point you can strain the puree and discard the solids, but I like a thicker blaster so opt not to strain it). Pour into a pitcher and stir in basil infused simple syrup and vodka if you’re feeling cheeky. If mixture is a bit too thick, you can add enough cold water to reach the consistency you like.
Pack six glasses with crushed ice and pour mixture over. Garnish with fresh basil and a pinch of sea salt. Serve fast.
Serves: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Inactive Time: 2 hours
Difficulty: Ridiculously Easy
Libbie’s Food Styling Props: Shot on location at Tybee Island, Georgia (South Beach). Model was our own Andrea Goto. Green jeans are from Fab’rik. Glasses are vintage Georges Briard and one of those finds that made me jump up and down when I saw them at Habersham Antiques Market. I paid $1 a piece for them (sadly, they only had 4…I’m looking for 8 more if anyone has them)! The tin dish is the bottom of a vintage serving dish that I picked up at a junk store in Montana for $2.
