1

Watermelon iceOrla

platter from Country

Road. Small bowl

(on right) from Mud

Australia.Soft-serve

Surface painted in

Dulux Peachy Dream

low-sheen acrylic.

All other props stylist’s

own. Stockists p176.

200 gm caster sugar

60 gm liquid glucose

2 kg watermelon (about

¼ 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

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.

Watermelon shaved ice with basil syrup

SERVES 4-6 // PREP TIME 15 MINS // COOK 1 MIN (PLUS FREEZING, COOLING)

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.

112 GOURMET TRAVELLER