Watermelon Basil Mint Sorbet


  • 8 cups of cubed watermelon
  • 1 cup basil/mint infused simple syrup
  • 2 Tbsp. fresh lemon juice

Basil/Mint Infused Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 24 basil leaves
  • 12 mint leaves


  1. Cube the watermelon and remove all seeds. Put this in your food processor and puree until you have no chunks. Add the 2 tablespoons of fresh lemon juice and 1 cup of the basil/mint infused simple syrup. Pour this mixture into your ice cream freezer and freeze until thick. Pour into freezer containers and freeze 4-5 hours before serving. I would not do this a day in advance because it gets too firm. I like to do mine in the afternoon and serve it the same night.
  2. For the simple syrup: Put the sugar and water in saucepan and bring to boil, turn down and stir until all the sugar is dissolved. Turn off the heat and add the basil and mint leaves. Let them set in syrup for 3-4 minutes, then strain and put in jar and refrigerate until needed.