Great served on a hot summer day as a treat or a wonderful light ending to your meal. I definitely recommend trying this.
Unlike ice cream, sorbet usually contains no dairy which makes it a wonderful alternative for those who are lactose intolerant and or vegan. Mostly made from pureeing fruit and freezing it slowly in an ice cream churn. It's texture is somewhat like a soft ice cream but definitely not as hard as say an Italian ice.
5-6 Cups cubed Watermelon
1 Cup Water
1 Cup Sugar
4-5 leaves of basil
Bring water and sugar to a boil. Stir until all sugar is dissolved then remove from heat.
Add Basil leave to the warm syrup and allow to steep for 20-30 minutes.
Place cubed watermelon in a food processor and puree.
I like to push the puree through a mesh sieve to give it a nice
but if you like a chunky texture by all means leave it in.
In a medium size bowl whisk together 1/2 of the cooled syrup and watermelon puree. Give it a taste. If you think it needs more sugar than add. Place in the fridge for at least 1-2 hours and completely chilled.
Using your ice cream maker follow it's directions on churning. I find this Sorbet needs to set over night for the best results.