Watermelon and basil sorbet recipe. No ice cream machine needed. 

Inspired By Pick and Pay 

Heat 2 cups (500 ml) sugar and 1 cup (250ml) water, stirring until the water has dissolved. 

( I have put less sugar in the one I made, I used half a cup only as the watermelon I bought was sweet.) 

Remove from heat and ad 1/2 cup (38g) of basil to infuse for 30 min. Cool and strain. ( instead of basil mint works like a charm) 

Blitz 1.5kg of seedless watermelon in a good processor. Combine th above syrup and ad 1/2 lemon juice. Place in a freezer safe bowl and freeze over night. 

Place mixture in a food processor blitz until smooth. Whisk 2 egg whites until foamy and fold  your frozen mixture, making sure it is well combined. Freeze for 4-6 hours before serving. 

( egg whites if you have an allaergy or not in the mood, it is optional) 

Recipe serves 8 people depends on bowl size. It easy and flop proof. 
The nice thing about this is you can play around with sweet melon and use the same recipe with out the lemon juice and basil. 

Happy eating ❤


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