Exotic version of fruit ice from the pulp of watermelon, basil syrup and salt with chili peppers. It merged into a chic gustatory bouquet of 4 tastes: sour, spicy, sweet and salty. All this complemented by the refreshing aroma of watermelon and basil. At first make sugar syrup by boiling Thai basil leaves in it, which is softer and slightly sweeter than ordinary basil. Mix it with watermelon puree and freeze. Sprinkle the finished ice with salt chopped with fresh chili peppers. This salt with pepper can be further use both in hot dishes and for sprinkling sweet fruits, for example, mangoes or peaches. Seems odd, but just so любят есть фрукты в Мексике. 
Time: 8hour. 40 min Difficulty: easy. Servings: 4-6. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l lime juice
- 1/3 Art. Sahara
- 1 large bunch of Thai basil, large leaves and stems chop (about 1 tbsp.)
- 1 pod of Thai pepper Bird’s eye
- 2 tbsp. l coarse salt
- 3 tbsp. watermelon, diced 2.5 cm.
- Special equipment: 4 ice cream molds in volume 120 ml. or 6 forms of 90 ml., 4 – 6 sticks for ice cream
Recipes with similar ingredients: lime juice, sugar, basil, chili pepper, watermelon
Recipe preparation:
- In a small saucepan, mix sugar and 1/4 tbsp. water and put to moderate fire. Bring to a boil and cook, periodically stirring for about 5 minutes until all the sugar has dissolved. Then turn off the stove, add basil to the syrup and mix. Completely cool at room temperature for at least 30 minutes.
- Meanwhile, chop the chili peppers. Sprinkle pepper with salt and chop with a knife so that the salt turns slightly pink.
- Put a watermelon in a blender bowl and pour lime juice. Same way strain the basil syrup through a sieve, naminaya basil with a spoon, so that he allocates as much aromatic oil as possible. Then discard the leaves. Grind everything in a blender until smooth consistency, scraping the mixture from the walls of the bowl, if necessary. Pour the watermelon mixture into a large measuring cup with a spout for liquids.
- Pour the puree into the ice cream tins without adding 0.5 cm. to the edges (the mixture will increase in volume). Insert the sticks and freeze at least 5 hours or overnight. Remove the finished ice cream from molds and sprinkle on one or both sides, depending on your preferences, salt and pepper. Serve immediately with pepper salt in a separate bowl.
