Watermelon-basil sorbita

What the heck is a sorbita?

It’s a term I made up for this stuff, which was churned like a sorbet but froze like a granita.

With a little vodka, tequila or rum, it’d make a great frozen drink.

Blended with a little cream, it’d be a Sonic CreamSlush knockoff.

My only complaint would be the strong basil flavor. I love basil; it’s my favorite herb. But I went a bit overboard with the simple syrup, and my sorbita tasted borderline medicinal/perfumey.

Watermelon-basil sorbita

(Makes 1.5 quarts)

6 cups cubed watermelon

1/2 cup water

1/2 cup sugar

10-15 basil leaves (I used closer to 25. Don’t do it!)

1/2 lemon

Puree watermelon in food processor. Set aside.

Bring water and sugar to a boil in medium saucepan, stirring until sugar dissolves. Remove from heat and drop in basil leaves. Let sit 5 minutes, then strain. Discard basil.

Pour basil syrup into watermelon puree, then squeeze in lemon juice. Mix well.

Churn in ice cream maker, then freeze. Or pour mixture into shallow dish and freeze, scraping occasionally with a fork.