1 pound strawberries
2 large wedges watermelon, each 1 inch thick
4 sprigs fresh basil
2 quarts of water
Rinse strawberries and hull. Place tops in a large pitcher or bowl. Reserve remainder of strawberries for another use.
Rinse watermelon rind, cut red flesh from rind and add rind to the pitcher. Reserve remainder of watermelon for another use. Rinse basil sprigs, remove leaves and reserve for another use. Slightly scrunch up the basil so it releases it’s flavor Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir.
Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as strawberry tops appear fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.
Recipe adapted from WholeFoodsMarket