Watermelon Basil Sorbet

When the sun’s rays blaze with intensity, and the air hums during summer, there’s one masterpiece that stands out among the crowd – Watermelon Basil Sorbet. This delightful mix brings together the cool, juicy essence of watermelon and the aromatic elegance of fresh basil leaves, resulting in a symphony of flavors. The scoops of vivid pink sorbet, glistening in the sunlight, waiting to melt away your worries and bring you an instant refreshment


4 cups of ripe watermelon, cubed and deseeded, 1/4 cup fresh basil leaves, washed and patted dry, 1/2 cup granulated sugar, 1/4 cup water 1 Tbsp fresh lime juice and a pinch of salt



  1. To craft a basil-infused mix begin by combining the granulated sugar and water over medium heat
  2. Stir gently until the sugar dissolves completely, creating a simple syrup then add the fresh basil leaves and let them steep in the syrup for about 10 minutes to allow their aromatic essence to infuse. Strain the basil-infused simple syrup to remove the basil leaves.
  3. While the basil infusion takes place, combine the watermelon cubes, fresh lime juice, and a pinch of salt in a blender and pulse until you achieve a smooth, velvety consistency.
  4. Gradually incorporate the basil-infused syrup into the watermelon puree, folding it gently with a spatula.
  5. Pour the harmonious mixture into an ice cream maker, and allow the mixture to churn until it transforms into a velvety and frozen delight.
  6. Once the sorbet reaches the desired consistency, transfer it to an airtight container. Seal the container and let the sorbet further mature in the freezer for at least 2 hours, or until it achieves its optimal texture.

Chefs Tip

Add a finishing touch with chopped toasted coconut for added texture and flavor. Enjoy the symphony of tropical flavors in Tangy Mango Frozen Yogurt!

You are currently viewing Watermelon Basil Sorbet

Leave a Reply