Fermented Watermelon Basil Cooler

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.

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


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.


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

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