Rosé Compressed Watermelon
Vacuum sealer
Chef knife
Grinder or Small Processor
Large Picks
1.
Slice the watermelon into 2-inch wide strips. Place them in a vacuum bag, pour in the rosé, and compress on the highest setting. Refrigerate for three hours.
2.
To make the basil sugar, combine the sugar, basil, and lemon zest in a small grinder or processor. Blitz for about 20 seconds, until the mixture is fine and evenly distributed.
3.
Remove the watermelon from the bag and cut it into 2-inch cubes. Spear each cube with a pick and place them in the freezer. Remove from the freezer 20 minutes before serving.
4.
To serve, sprinkle with the basil sugar and a pinch of 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
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.