Chilled Rosé Compressed Watermelon with Basil Sugar and Sea Salt
Vacuum sealer
Chef knife
Grinder or Small Processor
Large Picks
1.
Slice watermelon into strips 2-inch wide by 2-inch wide. Place into a vacuum bag, add rosé, and vacuum-pack at the highest setting of your vacuum sealer. Refrigerate for three hours.
2.
Make the basil sugar. Place sugar, basil, and lemon zest into a small grinder or processor. Process until evenly distributed and a fine texture, about twenty seconds.
3.
Remove watermelon from the bag, cut into 2-inch cubes, spear with a pick, and place in the freezer. Remove 20 minutes before serving.
4.
To serve, sprinkle with basil sugar and Maldon salt
Ingredients
- Small seedless watermelon, rind removed
- ⅓ cup rosé
- ¼ cup sugar
- ¼ cup packed basil
- Zest of a large lemon
- Maldon salt
Cook's Notes
Summer heat is upon us; it is 100ºF outside our bungalow today, and the last thing I’m interested in doing is firing up the stovetop or the oven.
The idea behind these treats came quickly. Yesterday, I was in the market to get some leeks when I spotted the bin of watermelons. I had just seen a recipe online for a peach cake with basil sugar. Both Harry Styles and the post-apocalyptic novel, In Watermelon Sugar popped to mind and I had the rough workings for a refreshing summer treat.
Compressing the watermelon at the highest setting not only evenly distributes the hefty dose of rosé, it sets a vibrant hue to the once just pink melon flesh. The electric pink color is complemented by the spring green of the basil.
Enjoy these chilly bites by the pool with a glass of rosé.