Watermelon Sorbet with Wine Basil Gelée

Ingredients

• Special equipment: an ice cream maker
• 2 tablespoons fresh lemon juice, or to taste
• 2 teaspoons unflavored gelatin (from 1 envelope)
• ½ cup plus 2 tablespoons water
• 1 teaspoon finely grated fresh lemon zest
• ½ cup sugar
• 1 ½ cups dry white wine
• + 6 more ingredients
• • ¼ cup packed fresh basil leaves
  • 2 tablespoons fresh lemon juice, or to taste
  • 5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
  • 1 teaspoon finely grated fresh lemon zest
  • ¼ cup water
  • ¾ cup sugar

1. Make sorbet: 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. 2. Put watermelon in a blende...

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