This super simple, super summery sherbet made with fresh watermelon and basil is a light, refreshing treat that comes together in minutes with a can of sweetened condensed milk and a high powered blender.
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Watermelon and Basil, a summer love story
Take the juicy, sweet flavor of a perfectly ripe watermelon, add a little basil infused syrup and some sweetened condensed milk to the mix, and you've got a perfect summer bite- Watermelon Basil Sherbet.
The touch of herby sweetness the basil brings to the watermelon gives this sherbet a fresh, refreshing flavor to savor on a hot summer day.
Making this sherbet is incredibly easy, and only rehires some minor prep, and some patience while the sherbet freezes to the proper temp for serving.
Making the sherbet
To make my Watermelon Basil Sherbet, you will need:
- 5 cups frozen, seedless watermelon. Just cut it up into cubes, and freeze it for 2-4 hours in an even layer. This can be done in advance, and transferred to freezer-safe bags, or right before you're ready to blend the sherbet.
- 1 14 oz can of good ol' sweetened condensed milk from the pantry.
- The juice of 1 lime.
- Some fresh chopped basil leaves.
- 2 tablespoon of my basil simple syrup. Bonus? You can also use this syrup to make my Watermelon Basil Mimosas!
To make the sherbet, you'll add the ingredients to a high powered blender, and blend until smooth. Then transfer the mixture to a loaf pan or airtight container. Wrap tightly with plastic wrap or place the lid on, and freeze for at least 4 hours, or overnight. Scoop and serve as desired!
Serving suggestions
This sherbet is great as it is, or served in a nice waffle cone, or with a dollop of whipped cream.
If you make my Watermelon Basil Sherbet, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Watermelon Basil Sherbet
Equipment
- high powered blender
Ingredients
- 5 cups frozen seedless watermelon
- 1 14 oz can of sweetened condensed milk
- the juice of 1 lime
- 1 tablespoon fresh chopped basil leaves
- 2 tablespoon basil simple syrup*
Basil Simple Syrup*
- 1 cup sugar
- ½ cup basil leaves
- 1 cup water
Instructions
- Chop watermelon into small cubes and freeze for 2-4 hours in a single layer to avoid clumping. Once the watermelon is frozen, you can then transfer it to freezer bags until ready to use, or go right to step 2. 2. Add frozen watermelon, sweetened condensed milk, lime juice, chopped basil and basil simple syrup to a blender. Blend until smooth, and transfer to a loaf pan or airtight container. Wrap tightly with plastic wrap or place lid on, and freeze for at least 4 hours, or overnight. Scoop and serve as desired! *Basil Simple syrup (makes about 1 cup):Bring sugar, water and basil leaves to a boil in a small saucepan. Once boiling, reduce heat to medium and simmer, stirring occasionally for 5 minutes. Turn off the heat and allow to cool completely. Strain cooled syrup into a jar or airtight container and refrigerate. Lasts 2 weeks.
*Notes/Substitutions:
The basil simple syrup recipes originates from my Watermelon Basil Mimosa recipe.
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Marcella Massa says
Can buttermilk be substituted for the condensed milk
Sharon Farnell says
Hi Marcella,
I would stick with the sweetened condensed milk for this recipe. Not only is it a different consistency, but also contains the sweeter for the sherbet.
Heather says
I sought out this recipe after enjoying a very expensive scoop of Watermelon Basil Ice Cream at a local Asian restaurant. This recipe was exactly what I was looking for, so easy to make and to my surprise my less adventurous husband and teenager love it and ended up eating most of it!!!
Sharon Farnell says
So happy to hear this!