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June 1, 2018

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Watermelon Honey Basil Sorbet

July 16, 2018


I posed this question to my Instagram community, "If I bring sorbet to national ice cream day will I get kicked out?"  Chances are, yes.  I mean, I would probably kick me out, if it weren't for the fact that I've tasted this watermelon, honey, basil sorbet and it's next-level scrumptious.  I’m grouping this sorbet in with the nice cream category, because I’m hoping you’ll give me a pass that it’s not true ice cream, and due to the fact that it is all natural, dairy free, and refined sugar free.  I'm keeping this post short and simple because it's very hot out and the sorbet is melting.  Enjoy!! 



Please comment below if you’re an ice cream, sherbet, or sorbet person, or maybe you're even a popsicle person?!  IDK, LMK.




Watermelon Honey Basil Sorbet




1 petite seedless watermelon cut into cubes (about 4 - 5 cups worth)

3 tablespoons honey (I like Herriot Grace Seashore Honey)

5 - 6 fresh basil leaves

1 tablespoon tequila or vodka (you don’t taste it, but it helps the Sorbet not freeze rock solid)

Juice of one small lime or lemon

pinch of salt




ice cream maker (or for a no-churn option see below) 



  1. Combine all ingredients in a food processor or blender. 

  2. Blend on high until fully incorporated.

  3. Pour the mixture into your ice cream maker and churn for about 45 minutes, or until the desired consistency is reached.

  4. Serve immediately as soft serve, or freeze until needed. 

  5. Optional: Top with bee pollen


No-Churn Method: If you do not own an ice cream maker you can still enjoy this frozen treat!  Pour the blended mixture into a freezer safe bowl (a metal loaf pan also works great!) Place in the freezer. After 1 hour or so remove from the freezer and stir/scrape the icy mixture around. Repeat this every half hour or so until its frozen. 


Stay cool babes!



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