Excerpted from FIELD NOTES FOR FOOD ADVENTURE by Brad Leone. Copyright © 2021 by Brad Leone. Photographs by Pat O’Malley. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
Ingredients
- 3 pounds watermelon meat
- 1 teaspoon kosher salt
- 3 sprigs fresh mint
- 2 fresh basil leaves
- Pinch cayenne
Preparation
Combine all the ingredients in a vacuum bag or large jar. If using a jar, cover it with cheesecloth secured with a rubber band, or seal with a lid.
Let the mixture ferment at room temperature for 2 to 3 days, until the flesh of the fruit breaks down and turns into thick red juice. Use your hands to help break up the chunks of fruit over the days. If using a sealed jar, make sure to burp it to release any gas every day or so.
Strain the mixture through a fine-mesh strainer and serve chilled over ice or with seltzer. I love to pour it over ice with a couple ounces of mezcal or tequila, a sprig of mint and some lime juice. Use within a day or two.
