Watermelon Sorbet

Watermelon & Basic Sorbet | The Baking Beauties

I haven’t used my ice cream maker nearly enough this summer. And the cooler evenings, (slowly) ripening garden, increase in flies trying to get into the house, and long, lanky plants tells me that fall is just around the corner here. So, I figured if I wanted to use the ice cream maker before it was too chilly outside to enjoy what I made without a sweater, I’d better act fast.

I had quite a big piece of watermelon sitting in the fridge that needed to be used up, and I thought, perfect! Watermelon Sorbet it is! To add some more freshness to the mix, I added in some chopped basil. If you don’t like basil, leave it out. It doesn’t really taste like basil in the sorbet, rather, it pairs nicely with the watermelon, and gives a great, fresh flavour.

Watermelon and Basil Sorbet | The Baking Beauties

What’s your favorite sorbet flavour?

Watermelon Sorbet
Cool, refreshing Watermelon Sorbet is the perfect end to a hot summer day.
  • 1 1/2 lbs (about 5 cups) diced watermelon, seeds removed
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons vodka
  • 1 cup granulated sugar (can easily cut back to 3/4 cup, I think)
  • 1 tablespoon finely chopped basil
  1. Place the melon in a food processor and process until smooth. Add the lime juice, vodka and sugar and process for another 30 seconds.
  2. Place the mixture into the refrigerator for at least 2 hours.
  3. Pour the chilled mixture into the bowl of your ice cream maker, and process according to manufacturers' directions. At the very end, add the chopped basil, and allow to run just until it is evenly mixed.
  4. Transfer the sorbet mixture to a container with a tight fitting lid, and place in the freezer for 3 to 4 hours before serving.


More sorbet recipes:

Pina Colada Sorbet

Orange Sorbet

Mojito Sorbet


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