If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love this sorbet. Watermelon by itself is refreshing; basil elevates it to a new plane - and a little Fleur de sel, if you wish, sends it over the top. Perfect for a hot summer night! —thehazelbloom
cup Fresh basil
tablespoons Fresh lime juice
cups Simple syrup
Fleur de sel
- Prepare the simple syrup. Simple syrup is made of equal parts sugar and water. Bring to a boil, reduce the heat, and then simmer until all the sugar is dissolved. It's great for drinks, and lasts for a long time in the fridge, so I always make extra. Allow to cool to room temperature before adding to the sorbet mixture.
- In a food processor or blender, puree the watermelon.
- Strain the watermelon through a sieve (to remove seeds and any remaining large chunks). You want 4 cups total strained watermelon puree for the sorbet.
- Add about a cup of the watermelon puree back into the food processor.
- Add the 1/2 cup basil, and puree until the basil chopped into little pieces.
- Pour the watermelon-basil mixture back with the rest of the watermelon puree.
- Stir in the lime juice and the vodka.
- Stir in the cooled simple syrup.
- Add the mixture to your ice cream/sorbet maker, and follow manufacturer instructions until frozen.
- Serve immediately for a softer sorbet, or place in the freezer for a harder sorbet later on.
- When it's time to serve, sprinkle individual servings with a good pinch of Fleur de sel and garnish with a sprig of basil.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil