Basil Sorbet and Minted Melon

Sorbet and herbs make a refreshing dessert – proving that basil is not just a good accompaniment for savory dishes. For a variation, you could try mango or a mixture of raspberries and alpine strawberries instead of the honeydew melon.

Basil Sorbet and Minted Melon


  • ¾ cup water
  • ¾ cup sugar
  • ½ cup fresh lime juice
  • 20 fresh basil leaves, roughly chopped
  • 1 honeydew melon
  • 2 tablespoons roughly chopped fresh mint leaves
  • 2 tablespoons lime juice, extra
  • 1 tablespoon sugar, extra

    How to make it   20 minutes, plus 9 hours freezing time

  • 1

    Combine water and sugar in medium saucepan, stirring until sugar is dissolved. Bring to the boil then reduce heat; simmer a further 5 minutes. Remove from heat to cool.

  • 2

    Using food processor or hand-held blender, process sugar syrup, lime juice and basil leaves until well combined.

  • 3

    Pour mixture into shallow dish. Freeze for at least 3 hours, or until firm. Process mixture again; return to dish and freeze several hours.

  • 4

    Meanwhile, peel melon and remove seeds. Slice thickly. Combine mint leaves, extra lime juice and extra sugar in small bowl. Pour over prepared melon. Chill until required. Serve chilled melon topped with sorbet.

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