Summer's juiciest cool-downs

Watermelon Sangria

Ingredients

• 12 cups cubed watermelon, divided

• 1 (750 milliliter) bottle dry white wine

• 1 cup vodka

• 1/2 cup triple sec

• 1/2 cup simple syrup

• 1 medium lime, quartered

• 1 orange, cut into wedges

• 1 cup fresh blueberries

Directions

1. Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.

Simple Watermelon Sorbet

Ingredients

• 1 cup white sugar

• 1/2 cup water

• 1/4 cup lemon juice

• 3 cups cubed seeded watermelon

Directions

1. Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.

2. Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

Watermelon Basil Salad

Ingredients

• 1/4 cup basil leaves

• 4 cups 1/2-inch cubes watermelon

• 2 teaspoons lemon juice

• 1/4 teaspoon kosher salt

• 1/4 teaspoon chili powder

Directions

1. Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.

2. Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.

3. Mix salt and chili powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.