Ingredients
Scale
- For the watermelon-basil syrup
- 1 cup granulated sugar
- 3/4 cup watermelon juice
- 1 cup fresh basil (packed)
- 1 tablespoon honey
- For the sorbet base
- 6 cups watermelon juice (strained)
- 1/4 cup lime juice (fresh)
- 1 tablespoon raspberry liqueur (Chambord)
- 1 tablespoon vodka
- 1/4 teaspoon salt
- 2 tablespoons fresh basil, minced
Instructions
- Blend fresh watermelon and strain to get 6 cups of juice.
- In a saucepan, combine 3/4 cup watermelon juice with sugar and honey. Bring to a boil, stirring to dissolve.
- Remove from heat, add basil leaves, press gently, and let steep for 15 minutes.
- Strain syrup into remaining watermelon juice, pressing basil to extract flavor.
- Stir in lime juice, Chambord, vodka, and salt. Adjust acidity if needed.
- Refrigerate mixture for at least 4 hours or up to 24 hours.
- Stir in minced basil, then churn in an ice cream maker for 15–20 minutes.
- Transfer to a container and freeze for 2–3 hours until firm.
Notes
- Vodka helps keep the sorbet smooth and prevents it from freezing solid.
- Add minced basil after chilling to preserve its bright color.
- Proper chilling improves texture and flavor.
- Prep Time: 3 hours 20 minutes
- Cook Time: 6 hours 40 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550