Ben Dearnley
Watermelon and basil make an unexpectedly delicious combination – here in the form of a watermelon shaved ice paired with a basil-infused sugar syrup. Begin this recipe a day ahead to freeze the watermelon ice.
Ingredients
Basil syrup
Method
1.Bring sugar, liquid glucose and 300ml water to the boil in a saucepan over high heat, stirring to dissolve sugar. Boil for 1 minute, then cool to room temperature.
2.Process watermelon in a food processor until smooth. Strain into a large bowl, add lime juice and sugar syrup to taste, transfer to a 2-litre container and freeze overnight.
3.For basll syrup, bring sugar and 150ml water to the boil in a saucepan over high heat, stirring to dissolve. Boil for 1 minute, transfer to a blender, add basil and blitz until bright green and finely puréed. Strain through a fine sieve (discard solids) and refrigerate until chilled. Add lime juice to taste just before serving.
4.To serve, turn watermelon ice out of container, shave with a sharp knife, spoon into chilled bowls and drizzle with basil syrup.
