YIELD: Serves 8
TIME: Total time 15 minutes
1 pound strawberries
2 large wedges watermelon, each 1 inch thick (about 1/2 pound total)
4 sprigs fresh basil
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.
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.
Note: This recipe explains how to get the "scraps" from strawberries, watermelon and basil, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and other dishes.
SOURCE: Whole Foods Market