Watermelon Basil Sorbet
- 1 and 1/2 kg watermelon, peeled and roughly-chopped
- 10 fresh basil leaves
- 2 tablespoons sugar (optional)
- 1 cup yogurt (optional)
- Combine all ingredients in a blender. Process until smooth.
- Transfer the mixture into a covered container and leave for 4 hours in the freezer.
- Take the sorbet out of the freezer and whisk to a slushy consistency.
- Return to the freezer and leave to fully set overnight.