Wa­ter­melon sor­bet and basil

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 4-6 slices

½ large wa­ter­melon

½ cup pow­dered su­gar or agave syrup Juice of medium lemon

7 basil leaves

For dec­o­ra­tion:

Mint or basil leaves

Re­move the wa­ter­melon rind and seeds (even the small­est ones). It’s im­por­tant to make sure that you use only 100% pure fruit when mak­ing sor­bet. Cut the wa­ter­mel­onn into cubes and put them in a blender. Add the pow­dered su­gar and lemon juice and blend for a few pulses. Add the basil and blend un­til smooth.

Pour the wa­ter­melon slush onto a tray (should be no more than 1 cm. high). Cover with plas­tic film and put into freezer for 2 hours. Re­move from freezer, even iff it’s not com­pletely frozen. Us­ing a fork or spoon, scrapee the top and mix around to get rid of bumps. Put back into the freezer for a while and then re­peat un­til de­siredd tex­ture of sor­bet is at­tained.

Just be­fore serv­ing, scrape and mix sor­bet one more ore time. Then fill in­di­vid­ual bowls with sor­bet. Adorn with mint or basil leaves and serve.

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