Watermelon and basil soaked in Cachaça makes for a delicious summertime dessert.

1/4 cupsugar Demerara (or light brown )

handful basil leaves finely chopped

1 lime juiced

1 sweet lime juiced (optional)

1 watermelon small seedless peeled and cubed (from a 3-4 pound melon)

Muddle together the Cachaça, sugar, basil and lime juices. Pour the mixture over the watermelon and let it soak overnight in the refrigerator, stirring a few times to ensure the watermelon is evenly soaked.
Serve in a bowl with some of the soaking liquid, or put it in a blender and puree for a cocktail.