30 min
4
Servings
Ingredients
2
cup
granulated sugar
1 1/2
cup
water
salt
1/8
tsp
ground cinnamon
(or 1 cinnamon stick)
3/4
cup
basil
(torn, divided)
1
tsp
lemon juice
8
cup
watermelon
(cut into cubes)
1
cup
blueberries
(fresh)
2
cup
strawberries
(hulled & quartered)
1/2
cup
heavy cream
1
Tbsp
powdered sugar
1
cup
fresh mint leaves
(torn)
Prep Time:
15 min
Cooking Time:
15 min
Total Time:
30 min
Instructions
In a small pot combine the sugar, water, ¼ tsp. salt and cinnamon. Bring to a boil while stirring, until the sugar dissolves. Remove from the heat and add ¼ cup of the basil and lemon juice. Allow to cool to room temperature, then strain the syrup through a fine mesh sieve.
Place the watermelon, blueberries and strawberries into a large bowl then pour the cooled syrup over the fruit, tossing lightly to coat. Refrigerate and allow the fruit to macerate for at least an hour, stirring occasionally.
Whip the heavy cream with the powdered sugar and a pinch of salt until you have soft peaks. Serve fruit and syrup in bowls, topped with whipped cream and freshly torn mint and remaining basil.
