Watermelon-Basil Sorbet With Fleur De Sel

1. 1

   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.

2. 2

   In a food processor or blender, puree the watermelon.

3. 3

   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.

4. 4

   Add about a cup of the watermelon puree back into the food processor.

5. 5

   Add the 1/2 cup basil, and puree until the basil chopped into little pieces.

6. 6

   Pour the watermelon-basil mixture back with the rest of the watermelon puree.

7. 7

   Stir in the lime juice and the vodka.

8. 8

   Stir in the cooled simple syrup.

9. 9

   Add the mixture to your ice cream/sorbet maker, and follow manufacturer instructions until frozen.

10. 10

    Serve immediately for a softer sorbet, or place in the freezer for a harder sorbet later on.

11. 11

    When it's time to serve, sprinkle individual servings with a good pinch of Fleur de sel and garnish with a sprig of basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.