Summer brings so many wonderful fruits and vegetables but the most luscious to me is watermelon, with its sweet hydrating glory. Watermelon is principally water with a hint of sweetness. It’s not high in sugar (that’s a glycemic index flaw), so go ahead and enjoy it. Watermelon also has phytonutrients that give an SPF of 5, so if you’ve forgotten to re-apply your sunscreen, the watermelon may just help ward off that sunburn.
This recipe is inspired by a friend who was making fresh lemon and strawberry ice-cream out at the beach last weekend. I explained I was limiting dairy and voila the watermelon sorbet was made. He added some mint but I think basil gives it a cleaner more modern kick. Enjoy!
Ingredients
- 5 cups of watermelon, deseeded
- 1/2 cup of raw sugar
- 2 tablespoons of lime juice
- 6 basil leaves, finely chopped
Directions
- Place watermelon, sugar and lime juice in a blender and blend until liquified
- Transfer to a mixing bowl and add basil
- Freeze for at least 4 hours
- Scoop into dessert glasses and serve with fresh watermelon slices
