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Watermelon and basil sorbet

Watermelon and basil sorbet

No ice-cream machine needed!

  • Serves 6
  • More than 2 hours


  • 2 cups (500ml) sugar
  • 1 cup (250ml) water
  • 1½ cups (38g) basil leaves
  • 1.5kg watermelon, rind and seeds removed
  • Juice (30ml) of ½ lemon
  • 2 egg whites


  1. Heat sugar and water, stirring until sugar has dissolved.
  2. Remove from heat and add basil leaves.
  3. Infuse for 30 minutes.
  4. Cool and strain.
  5. Blitz watermelon in a food processor.
  6. Combine syrup, watermelon and lemon juice.
  7. Place in a freezer-safe bowl and freeze overnight.
  8. Place mixture in a food processor and blitz until smooth (you might need to do this in batches).
  9. Whisk egg whites until foamy and fold into frozen mixture, making sure it is well combined.
  10. Freeze for 4-6 hours before serving.
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