Here is a fresh summer recipe from Real Simple magazine that takes advantage of the seasonal summer tastes of watermelon and fresh basil. I prefer to use Assam black tea, which has a very strong flavor, but use the kind of tea you like best.
8 cups boiling water
8 tea bags
1/8 to 1/4 watermelon, cut into wedges (depends on the size of the melon)
1 small bunch fresh basil sprigs
sugar, to taste
Pour boiling water into a heat resistant pitcher over tea bags. Seep tea for 10 minutes and remove tea bags. Allow tea to cool to room temperature before refrigerating. Chill 2-3 hours.
Place 3-4 watermelon wedges in each glass with ice and a sprig of basil. Pour tea and add sugar as desired. This recipe makes 8 servings.
I’m not sure why the tea is cooled to room temperature before putting into the refrigerator, but I will admit that I am guilty of skipping that step and my iced tea turns out fine. Check out the comments for instructions on cutting melons.
June 24th, 2007 at 3:51 pm
Cutting a watermelon:
Wash watermelon in cool water and pat dry. Using a sharp knife, remove both ends to create a flat working surface. Stand watermelon on one end and start at the top end, working the knife knife down to the bottom between the flesh and the rind. Work around watermelon in long strips. Go back and remove any small pieces that were missed.
Cut watermelon in half lengthwise. Set one half flat on the cutting board and use knife to cut into slices, then stack slices in piles of 3 or 4. Cut each stack into wedges. Repeat with second half of watermelon. Store wedges in refrigerator.