Name: Watermelon shaved ice with basil syrup
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 4 - 6
Ingredients: 200 gm caster sugar; 60 gm liquid glucose; 2 kg watermelon (about 1/4 small melon), peeled and coarsely chopped; Juice of 1 lime, or to taste; Basil syrup; 250 gm caster sugar; ¾ cup (firmly packed) basil; Juice of 1 lime, or to taste

Watermelon shaved ice with basil syrup

Watermelon makes for a refreshing summer treat on its own but with the addition of basil, its flavour is transformed into something altogether more delicious. Try this powerful combination in a shaved ice dessert.

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.

Serves 4 - 6

Prep

15M

Cook

Total

16M

Skip to Recipe

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

200 gm caster sugar

60 gm liquid glucose

2 kg watermelon (about 1/4 small melon), peeled and coarsely chopped

Juice of 1 lime, or to taste

Basil syrup

250 gm caster sugar

¾ cup (firmly packed) basil

Juice of 1 lime, or to taste

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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

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