Frozen Basil, Mint, Lime And Chili Watermelon

1. 1

   Cut watermelon into 1/2 inch thick slices and choose the smoothest, seedless parts to cut into cubes you could comfortably chew on. Eat the rest while you cook.

2. 2

   Reserve a few mint leaves. Bring water and sugar to a boil, then reduce to simmer and simmer basil and rest of mint leaves for a couple minutes. Turn off heat and steep until cool. Stir in 2 T lime juice and marinate watermelon in mixture for several hours or overnight turning once or twice.

3. 3

   Finely chop mint leaves and mix 1 T with 1 T lime zest, 1/4 t salt and 1/2 t sugar. Put on plate and spread out into a thin layer. Do the same with the remaining 1/4 t salt and chili.

4. 4

   Take a watermelon cube and dip one side into the mint/lime mix. Place on a plate with mint mixture on top. Do the same with the remaining pieces alternately dipping in chili mix and mint mixture (you could probably dip in both, omitting the extra salt, but I enjoyed taking a spicy bite, then a tangy one). Freeze until solid. Eat!

No additional tips available.