- 2 cups caster sugar
- 1/2 cup firmly packed basil leaves (stalks reserved)
- 1.5kg seedless watermelon, peeled, chopped
- 2 egg whites
- Food processor
Place sugar and 1 cup water in a medium saucepan. Cook, stirring, over medium heat for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Add basil leaves and reserved stalks. Stand for 4 minutes to infuse. Sieve basil syrup over a metal bowl and place in the fridge until chilled.
Meanwhile, using a food processor, blend watermelon until smooth. Add chilled basil syrup and blend until combined (you may need to do this in 2 batches depending on the capacity of your processor). Pour into a 25cm x 30cm metal pan and cover. Freeze for 5 hours or until almost firm.
Whisk egg whites until foamy in a bowl. Using a food processor, process the frozen mixture and egg whites until pale pink and smooth. Transfer to a metal pan and cover. Freeze for 6 hours or until firm. Serve scoops.