BLUEBERRIES AND WATERMELON IN CINNAMON BASIL SYRUP
Serves 6.
This recipe must be prepared in advance. "There are few desserts that are simpler to prepare than this, but the result is as delicious as it is dazzling, especially if you can find yellow watermelon," writes Jerry Traunfeld in "The Herbal Kitchen" (William Morrow, $34.95).
• 3/4 c. sugar
• 1/2 c. water
• 2 (3-in.) cinnamon sticks
• 1/2 c. cinnamon basil (or sweet basil) leaves
• 1 tbsp. freshly squeezed lemon juice
• 4 c. seedless or seeded watermelon cubes, chilled
• 2 c. blueberries
• 2 tbsp. small cinnamon basil (or sweet basil) leaves, cut into thin strips
Directions
In a small saucepan over high heat, combine sugar, water and cinnamon sticks, and bring to a boil. Reduce heat and simmer syrup for 3 minutes. Stir in cinnamon basil (or sweet basil) leaves and remove from heat. Let syrup cool to room temperature. Strain (discarding cinnamon sticks and basil) and stir in lemon juice.
In a large bowl, carefully toss watermelon and blueberries. Pour in syrup and sprinkle with cut cinnamon basil (or sweet basil). Toss again and chill for at least 1 hour. When ready to serve, spoon fruit and syrup into glasses or bowls and serve cold, with sweet wafers or cookies.
