Summary: <p>It’s the high season for cool, slushy drinks. <a href="http://ninaplanck.com/">Nina Planck</a>, author of several <a href="http://www.amazon.com/Nina-Planck/e/B0034P10FC/ref=dp_byline_cont_book_1">Real Food cookbooks</a>, says her fermented watermelon basil cooler illustrates one of her key principles: when she processes food, she does it in ways that enhance nutrition, flavor, and shelf life. </p> <em>Nina Planck / photo by Katherine Wolkoff</em> <p>Nina's recipe for fermented watermelon basil cooler (Makes two quarts)</p> <p><em>Ingredients</em></p> <ul> 8–10 lb watermelon 8–10 Meyer lemons small bunch of Genovese basil 1/4 c organic whole cane sugar 1/4 c fresh whey 1 T unrefined sea salt 3 c water </ul> <ol> Make 3 cups of watermelon juice in a blender or food processor. Don’t strain the pulp. Squeeze 1 cup of lemon juice. Take 1/2 cup of basil leaves and gently bruise them using a mortar and pestle to release the oil. Put all the ingredients in a 2-quart glass jar, cover with water, and close the lid tightly. Stir and leave out at room temperature for 3 days. Allow a little carbonation to escape when necessary and replace the cap firmly. Chill and serve. Keeps up to 2 weeks in the fridge. </ol>
