What’s cooler than a watermelon-basil cooler in a hollowed-out mini watermelon? This recipe is a perfect refreshing treat.

Watermelon-Basil Coolers

Combine sugar, water, and basil leaves in small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer 1 minute. Remove from heat. 

Steep, uncovered, for 30 minutes. Pour through a fine-mesh sieve; discard basil. Set syrup aside to cool. 

Cut the top from watermelons. Using the S-blade attachment on an immersion blender, blend pulp inside the watermelons until pureed; occasionally remove and transfer the pureed pulp to a sieve set over large bowl. Press pureed pulp in the sieve with the back of a spoon to squeeze out the juice; discard pulp. 

For cooler: combine 4 cups watermelon juice, whiskey, basil syrup mixture, lime juice, salt, and balsamic glaze in 2-quart pitcher. Cover and chill until serving. Serve in hollowed-out watermelons or ice-filled glasses. Garnish with lime slices and fresh basil, if desired. 