food for the mind

In the Kitchen

Summer Watermelon Sorbet

Summer brings so many wonderful fruits and vegetables but the most luscious to me is watermelon, with its sweet hydrating glory. Watermelon is principally water with a hint of sweetness. It’s not high in sugar (that’s a glycemic index flaw), so go ahead and enjoy it. Watermelon also has phytonutrients that give an SPF of 5, so if you’ve forgotten to re-apply your sunscreen, the watermelon may just help ward off that sunburn.

This recipe is inspired by a friend who was making fresh lemon and strawberry ice-cream out at the beach last weekend. I explained I was limiting dairy and voila the watermelon sorbet was made. He added some mint but I think basil gives it a cleaner more modern kick. Enjoy!


  • 5 cups of watermelon, deseeded
  • 1/2 cup of raw sugar
  • 2 tablespoons of lime juice
  • 6 basil leaves, finely chopped


  • Place watermelon, sugar and lime juice in a blender and blend until liquified
  • Transfer to a mixing bowl and add basil
  • Freeze for at least 4 hours
  • Scoop into dessert glasses and serve with fresh watermelon slices
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