The desire to make this sorbet came after I tasted the same flavor in the Semana Mesa SP 2010 cocktail produced by Senac/SP students.
The flavor profile was very similar, only the texture differed a little, in addition to the color. How can you compare with this photo. Maybe what I tasted was ice cream instead of sorbet, but I don’t remember noticing any fat. Or the way of doing it was different. For example, I don’t use egg whites on mine.
Either way, the combination of flavors works! That’s what matters and what led me to make sorbet. Good thing watermelon is in season.
Watermelon and Basil Ice Cream
Makes: 900 g
- 75 g crystal Sugar
- 50 mL water
- 1 kg ripe watermelon (in cubes without chilled seeds)
- 25 clean basil leaves
- 50 mL vodka
- 5 mL lemon juice
1 cup: 250mL | 1 tablespoon: 15mL.
- Add the water and crystal sugar, heat over low heat until dissolved. Reserve.
- Process the watermelon with a hand mixer or blender until it becomes a very homogeneous juice. Add the sugar syrup and mix well. Reserve.
- Process the basil leaves, vodka and lemon juice, add about 100mL of watermelon juice just to increase volume. The leaves must be well processed to release the basil aroma and taste.
- Add the basil mixture to the watermelon juice and mix well. Try it, adjust if necessary. The amount of sugar and basil can vary according to your personal taste. Pass through a fine sieve, use the strained juice.
- Take it to the ice cream maker, if she is capable of making sorbet. After the process in the machine, transfer to a suitable container and place in the freezer.
- Every two hours, break the ice crystals with a fork to make the sorbert’s texture smoother. Process carried out twice. If you don’t have an ice cream maker, repeat this method about 4 times.
