2 cups freshly squeezed lemon juice2 cups watermelon juice2 to 3 cups of water1/2 cup to 1 1/2 cup sugar (to your taste preference)1/4 cup Off the Clock Blend Simple Syrup (see recipe on left)fresh sprigs of thyme and basil for garnishlemon slices for garnishINSTRUCTIONS:In a large pitcher, combine the lemon juice, watermelon juice, water, sugar and Off the Clock Blend Simple Syrup.
Stir to combine until the granulated sugar has dissolved.Add ice until pitcher is just below full.
Add lemon slices and sprigs of fresh thyme and basil (if desired) and stir once again.Serve the Off the Clock Watermelon Lemonade in mason jars or tall glasses that have been filled with ice and garnished with more lemon slices and fresh herb sprigs.Replenish the glass serving pitcher with the remaining Off the Clock Watermelon Lemonade, concentrate as needed.Make 8 to 10 servings depending on the size of glasses used to serve.Recipe credit: Arlene Mobley
Nectarine and Basil Bourbon Spritz:
4 1/2 oz Bourbon whiskey*3 oz Nectarine Flavored Off the Clock Simple Syrup (recipe below)Juice of 2 lemons, plus more slices for garnish5-10 basil leavesseltzer or club soda, to finishFor the Nectarine Flavored Off the Clock Simple Syrup:
1 package Off the Clock Blend1 1/4 cup water2 nectarines, sliced, pit removed1/2 fresh basil leavesINSTRUCTIONS:Add Nectarine Flavored Off the Clock Simple Syrup, water, basil leaves, and nectarines to a small saucepan and bring to a boil over high heat.Reduce heat to low and simmer, 30 minutes, until slightly thickened.Cool 30 minutes, and strain into a an airtight jar or container. Discard fruit and basil.TO ASSEMBLE COCKTAIL:Add basil leaves to a large cocktail shaker and muddle or lightly press into the sides of the shaker to release aroma.
Fill shaker with ice, about halfway.
Add 4 ½ oz (3 shots) bourbon whiskey,
3 oz (2 shots) Nectarine Flavored Off the Clock Simple Syrup and the juice of 2 lemons.
Cover and shake, then strain into 2 cocktail glasses filled with ice.
Top with seltzer or club soda and garnish with lemon slices and nectarine slices.
Recipe credit: Sharon Farnell