Watermelon Basil Sorbet
- 1 small watermelon, seeded and cut into small chunks (about 5 cups)
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoon fresh lime juice
Place cubed watermelon on a parchment lined baking sheet or plastic cutting board and freeze for 5 hours, or until frozen.
Place lime juice, basil, and frozen watermelon, in a food processor or high powered blender. Blend until watermelon is broken down into a smooth sorbet texture. You may need to add a small amount of water to achieve sorbet consistency.
Spoon into serving dishes and enjoy! Store remaining sorbet in an air tight container in the freezer.
Makes 4 servings
Preparation Time: 10 minutes plus freezing time (5+ hours)
Recipe by Lisa Fligor
This is a light and refreshing cold soup, perfect for those hot day summer days.
- 1 large tomato, pureed
- 1/2 serrano chile
- 2 cups cubed fresh watermelon
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced red onion
- 1/2 cucumber, seeded and minced
- 2 tablespoons minced fresh dill, plus more
- for garnish
- Kosher salt and freshly ground black
- 1/4 cup crumbled feta cheese
In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
Makes: 4 servings
Preparation Time: 15 minutes
Recipe Source: Food Network, Tyler Florence