I saw this recipe in Bon Appetit and had to try it. I have made a few changes and could drink it all day.
2 cups of basil leaves
4 whole cloves
2 star anise
1 bay leaf
1/4 cup of sugar or more to taste
1/2 tsp. kosher salt
1 plum tomato
4.5 cups of cubed watermelon
1 cup 1 inch pieces chilled peeled seedless gourmet cucumber
1/4 cup or more fresh lime juice
1/2 red thai chili, thinly sliced
In a small sauce pan place the basil, whole cloves, star anise, bay leaf, sugar and salt.
Add 1.5 cups of water. Bring to a boil. Cover and let steep for 10 minutes. Using a fine mesh strainer pour the mixture through the strainer into a bowl. Squeeze out all of the liquid. Let the syrup cool completely.
In a second pan bring water to a boil. Cutting a cross into the end of the tomato drop it into the boiling water for 30 seconds or until the skin starts to separate. Cool in ice water. Peel. Slice, discard seeds and chop.
In a blender puree basil syrup, the tomato, watermelon, cucumber, lime juice and chili pepper.
Season with more lime juice or salt to taste.
Chill thoroughly before serving. At this point I put in in a glass and drink it. To be more formal they suggest serving it in a bowl with a drizzle of olive oil, basil chiffonade and black pepper.
| Topics: Recipes |