Melon‑Basil Sorbet

Ingredients

• 50 g sugar
• 400 g melon flesh
• 2 limes
• 1 tbsp finely chopped basil
• 2 small halved melons (for serving)
• basil leaves (for garnish)

Instructions

1. 1.

   Boil the sugar with 250 ml water, simmer for a few minutes and let it dissolve. Then allow to cool.

2. 2.

   Coarsely chop the melon flesh and place in a blender. Wash and juice the limes. Add the cooled syrup and lime juice. Blend the melon with the syrup and lime juice. Stir in the basil and pour the mixture into an ice‑cream maker, churning until frozen. Alternatively, pour the mixture into a shallow dish and freeze for 4–5 hours, stirring every 20 minutes with a fork to form small ice crystals.

3. 3.

   Before serving stir well again, shape the sorbet into balls and arrange them in melon halves. Garnish with basil leaves.