Watermelon Basil Fermentini: Pour 1 ounce of vodka over ice, add 6 ounces of Watermelon Basil Cooler, and shake vigorously. Garnish with watermelon and basil.

Fermented Watermelon Basil Cooler




20 min


00 min


8 to 10 pounds watermelon, cut into cubes

1/2 cup basil leaves

1 cup of juice from Meyer or regular lemons

1/4 cup organic whole cane sugar or palm sugar

1/4 cup fresh whey (CP Note: Purchase a quart of organic whole-milk yogurt and strain through cheesecloth overnight in the fridge. Use resulting whey in recipe.)

1 tablespoons unrefined sea salt

3 cups water


  1. In a blender or food processor, blend the watermelon chunks until smooth (working in batches if necessary). You should have 3 cups of pulpy juice.

  2. Gently bruise 1⁄2 cup of basil leaves with a mortar and pestle to release their oils. Squeeze 1 cup of Meyer lemon juice.

  3. Place the watermelon juice, lemon juice, basil leaves, sugar, whey and salt in a sterilized 2-quart glass jar. Cover with the water, stir and close the lid tightly.

  4. Let sit at room temperature for 3 days. Unscrew the lid daily to allow a little carbonation to escape, then replace the lid.

  5. After 3 days, chill and serve. The watermelon cooler can be refrigerated for up to 2 weeks.

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