Did you know July is National Ice Cream month AND today is National Ice Cream day??? Happy Sunday to me!! In honor of this very serious holiday, I wanted to share my favorite sorbet recipe for all the non-dairy people out there–and the dairy eaters too 🙂 Without further ado, Melon Basil Sorbet. And don’t be scared of making frozen treats–it’s easier than you think!
INGREDIENTS
Basil Simple Syrup
- 1 cup Water
- 1 cup Sugar
- 5 Basil Sprigs, leaves and stems
Sorbet
- 1 Cantaloupe, Golden or Honeydew Melon
- 1/2 – 1 Lemon, juiced
INSTRUCTIONS
Rinse the basil and pat dry. In a small pot, bring the water to a boil. Add the sugar and whisk until the sugar has dissolved.
Add the basil and let the mixture boil for 1 minute.
Remove from heat and let the basil continue steeping for 30 minutes. Use a slotted spoon or tongs to remove the basil and discard.
If you have any specs in the syrup, you can strain the mixture through a cheesecloth. Otherwise, set it aside to cool completely.
Cut the melon in half, remove the sees and peel or remove rind any way you prefer. I like to use a sharp knife to cut off the rind.
Cut the melon into chunks and put it into a high-speed blender or food processor.
Add the basil simple syrup and the lemon juice (a little lemon at a time, tasting as you puree), and blend until smooth.
Pour mixture into an ice cream maker and set it to sorbet. It should churn for about 40 minutes.
Place into a freezer safe container and put in the freezer until it’s completely set. And that’s it! You made sorbet 🎉
I hope you enjoy this amazingly refreshing Melon Basil Sorbet and happy National Ice Cream Day!
Follow me on Instagram and tag #500spatulas so I can see all the recipes you make. 
Melon Basil Sorbet
Ingredients
Basil Simple Syrup
- 1 cup Water
- 1 cup Sugar
- 5 Basil Sprigs leaves and stems
Sorbet
- 1 Cantaloupe, Golden, or Honeydew Melon
- 1/2 - 1 Lemon juiced
Instructions
- Rinse the basil and pat dry. In a small pot, bring the water to a boil. Add the sugar and whisk until the sugar is dissolved. Add the basil and let the mixture boil for 1 minute. Remove from heat and let the basil continue steeping for 30 minutes. Use a slotted spoon or tongs to remove the basil from the cooled syrup and discard. If you have any specs in the syrup you can strain it through a cheesecloth. Otherwise, set aside to cool completely.
- Cut the melon in half, remove seeds, and peel or remove rind any way you prefer. I like to use a sharp knife to cut off the rind. Cut the melon into chunks and put into a high-speed blender or food processor. Add the basil simple syrup and the lemon juice (a little lemon at a time, tasting as you go), and blend until smooth.
- Pour mixture into ice cream maker and set it to sorbet. It should churn for about 40 minutes. Then place the sorbet into a freezer safe container and put into the freezer to finish setting.
- NOTE: If you don't have an ice cream maker, pour the puree into a freezer safe container and freeze for 30 minutes. After 30 minutes, use a fork to mix it up and then smooth back out and return to the freezer. Repeat this process until the mixture is completely frozen.
