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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.

From Plant-Powered for Life

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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

  1. Place the watermelon, basil, and lemon juice in a blender. Process just until smooth.
  2. 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.
  3. Freeze any leftovers. To serve again, thaw at room temperature for about 10 minutes before scooping.
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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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