Watermelon-Cucumber Coolers

By courtneyepowell

Ingredients

• 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)

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Bring honey, 4 cups water, and herbs to a boil in a medium pot. Remove from heat and let cool completely. Discard herbs.

STEP 2
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.

STEP 3
Stir well and serve over ice, with cucumber spears and fresh herbs.