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