Watermelon Pink Lemonade Cooler -Celebrate a Healthy Summer

Wash the Basil seeds multiple times and drain them in a coffee filter.

Soak them in just enough water for about ½ an hour. Keep it aside. They would be puffed once soaked.

Combine the sugar with 1 cup water in a small sauce pot. Bring the mixture to a gentle boil and simmer for about 2 minutes. Remove from the heat and place in the fridge to cool into a heat safe glass.

Add half the watermelon and 1 cup of water to a blender and puree until smooth. Strain the mixture through a fine mesh strainer set over a large bowl. Discard the watermelon pulp.

Again, add the remaining watermelon and another cup water to the blender, puree until smooth. Strain the mixture through a fine mesh strainer set over a large bowl. Discard the watermelon pulp.

To the large bowl add the remaining 1 cup water, lemon juice and the sugar water from the fridge. Whisk to combine. Taste it once. Adjust sweetness by adding more cold water as per your sweetness level.

Add the puffed Basil/Sabja seeds to the drink. Pour into glass jugs, add few thinly sliced lemon wedges and fresh mint leaves for an extra refreshing flavor and store in the fridge.

Before serving, make sure to shake the lemonade up and serve with ice to make it more chilled.