Active time: 1 hr Start to finish: 3 1/4 hr (includes chilling)

　　

Ingredients

Makes 6 to 8 dessert servings

　　

For sorbet

3/4 cup sugar

　　1/4 cup water

　　1 teaspoon finely grated fresh lemon zest

　　5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)

　　2 tablespoons fresh lemon juice, or to taste

　　

For gelée

1/4 cup packed fresh basil leaves

　　1 1/2 cups dry white wine

　　1/2 cup sugar

　　1 teaspoon finely grated fresh lemon zest

　　1/2 cup plus 2 tablespoons water

　　2 teaspoons unflavored gelatin (from 1 envelope)

　　2 tablespoons fresh lemon juice, or to taste

　　

Special Equipment

an ice cream maker

　　

Make sorbet:

Step 1

Bring sugar, water, and zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 2 minutes.

　　

Step 2

Put watermelon in a blender, then add syrup and lemon juice and blend until smooth. Pour through a fine-mesh sieve into a large bowl, pressing on pulp and discarding any remaining solids.

　　

Step 3

Freeze in ice cream maker, then transfer to an airtight container and freeze until firm.

　　

Make gelée while sorbet freezes:

Step 4

Blanch basil in a 3-quart pot of boiling salted water 5 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain basil and squeeze dry.

　　

Step 5

Bring wine, sugar, zest, and 1/2 cup water to a boil in cleaned 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer 2 minutes.

　　

Step 6

While wine syrup simmers, sprinkle gelatin over remaining 2 tablespoons water in a large metal bowl and let soften 1 minute.

　　

Step 7

Pour about 1/2 cup wine syrup through a medium-mesh sieve lined with a dampened paper towel into gelatin mixture (reserve lined sieve), then stir until gelatin is dissolved.

　　

Step 8

Blend remaining syrup with basil and lemon juice in cleaned blender until smooth (use caution when blending hot liquids), then pour through lined sieve into gelatin mixture. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 15 minutes, then chill in refrigerator, uncovered, until set, at least 2 hours.

　　

Step 9

Gently whisk gelée to break into small pieces and serve as a bed for scoops of sorbet.

　　Cooks' notes:

　　• Sorbet can be made 1 day ahead. • Gelée (unbroken) can be refrigerated up to 8 hours. (Cover after 2 hours.)