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Le Chaudron recipe
Granité pastèque basilic
Watermelon basil granita
⏱ 250 minServes 4Easy70 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)seedless watermelon flesh
The juice of 1 lime
2 tbspagave syrup
15 leavesfresh basil
1 pinchsalt
- 800 g (28 oz) seedless watermelon flesh
- The juice of 1 lime
- 2 tbsp agave syrup
- 15 leaves fresh basil
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the watermelon into 3 cm (1¼ in) cubes and remove every seed.
- Put the watermelon, lime juice, agave syrup, 8 basil leaves and the salt in a blender.
- Blend on high for 1 minute until smooth.
- Strain through a fine sieve.
- Pour into the dish (a 2 cm / ¾ in layer), cover and freeze for 4 hours.
- Scrape with a fork every hour so it forms light crystals rather than a solid block.
- Serve in chilled glasses, garnished with the remaining basil, chopped at the last minute.
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