Ingredients Weight Measure
Watermelon, cubed 4 lbs. 9 cups
Sugar 12 oz. 2 cups
Water 16 oz. 2 cups
Fresh basil, minced 1/2 oz. 1 Tbsp.
TABASCO® brand Original Red Sauce 1/3 oz. 2 tsp.


  1. Puree watermelon until smooth. Strain through a china cap to remove seeds and excess flesh. Place puree in a medium bowl.
  2. Make a simple syrup by placing sugar and water in a small saucepan and bringing to a boil. Remove from heat and let cool.
  3. When the simple syrup has cooled, add to the watermelon juice. Then add fresh basil and TABASCO® Sauce and mix thoroughly.
  4. Place watermelon-basil mixture in the refrigerator and chill for 15 minutes. Then place mixture in an ice cream machine and freeze for 10-15 minutes or according to manufacturer's directions.
  5. Serve frozen.


Serving idea: Garnish with fresh basil. Can be served as dessert or as an intermezzo.