Using alcohol will help keep the sorbet from freezing too hard, but if you want the rose flavor without alcohol, use rosewater instead of rose vodka. You can use store-bought rosewater or rose vodka, or if you have an organic rosebush, it’s easy to make— recipe for both rose vodka and rosewater is here.
Author: Ann from Sumptuous Spoonfuls
Recipe type: Dessert
6 cups cubed, seedless watermelon
½ cup sugar (it’s ok to substitute stevia or other sweetener if you wish … I’ve used half sugar/half stevia with good results)
½ cup water
A handful of fresh basil leaves
½ cup rose vodka or culinary rosewater
Put the watermelon in the blender and blend till the watermelon turns into juice. Strain through a strainer to catch any stray seeds and remove the excess pulp. Put it in the fridge in a covered container so it stays cool while you’re making the syrup.
In a small saucepan, boil the sugar and the water until the sugar dissolves. Add the basil and remove from heat, allowing the basil to steep in the syrup for 5 - 15 minutes (or longer ... it doesn’t much care if you get distracted with other things and forget to tend to it). Strain the syrup to remove the basil leaves. Let the syrup cool off in the fridge for a while.
Once the syrup is cool, combine the watermelon juice, the syrup and vodka or rosewater, and then freeze in an ice cream maker until it’s frozen. (I have a Cuisinart ice cream maker and I just love it!)
Enjoy immediately (it will be a little soft) or put your sorbet in a container and freeze it for later. If you make this with the rosewater, you’re going to want to eat it within a couple hours after you make it because it will get too hard in the freezer (or let it soften 10 – 15 minutes at room temperature before you eat it).
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2012/07/24/watermelon-basil-rose-sorbet-a-guest-post-from-ann-at-sumptuous-spoonfuls/