It’s easy to fit in more fruits when they look, smell, and taste like this! All this dessert consists of is ripe watermelon, fresh basil, and a twist of lemon, yet this wholesome fruit sorbet offers a cool treat on a summer day, or a nice palate cleanser after a hearty meal.

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By Sharon Palmer, MSFS, RDN,

Ingredients

  • 6 cups cubed fresh ripe watermelon
  • ½ cup packed fresh basil leaves
  • 1 tablespoon lemon juice

Instructions

  • Place the watermelon, basil, and lemon juice in a blender. Process just until smooth.
  • Pour the mixture into a shallow airtight freezer container. For best results, freeze for 3 to 4 hours until the texture is frozen yet scoopable. Use a metal ice cream scoop to portion into serving dishes.
  • Freeze any leftovers. To serve again, thaw at room temperature for about 10 minutes before scooping.

Comments (1)

(5 from 1 vote)

Recipe Rating

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Sandra

We grow lots of basil and use the leaves and/or flowers to make basil iced tea. Just take some fresh leaves or flowers and steep in pitcher. Add a little honey or agave. Remove leaves, add additional water and chill. It is a very refreshing, non caffeine tea. Sounds crazy to some but basil iced tea is just what this Texan needs to beat the heat.

About the Author

Headshot of Sharon Palmer, MSFS, RDN

About the Author

Sharon Palmer, MSFS, RDN

Sharon Palmer is an award-winning registered dietitian nutritionist and editor. She is the author of The Plant-Powered Diet and California Vegan, and she blogs at The Plant-Powered Dietitian. A nationally recognized plant-based nutrition expert, she lives outside of Los Angeles with her husband and two sons. Find her on Twitter and Instagram.
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