Turn your summer melon into a cool sipper infused with fresh basil.
- Peel, seed and chop 1 large cantaloupe. Blend in batches in a blender until smooth.
- Pour blended cantaloupe into a nut milk bag or a fine strainer lined with cheesecloth, then squeeze juice into a bowl.
- Stir in ½ cup lemon juice and 1 cup basil leaves. Chill for at least 1 hour and serve over ice.