Watermelon, oh, watermelon. I invented this recipe last summer when I was pregnant with Sam. Basil and watermelon melded together in a sweet sorbet. It’s pretty much the perfect pregnancy craving. I’m dedicating this recipe to my beautiful, pregnant co-blogg er, Annessia, who is currently eating watermelon like its her job. I know she’s gonna dig this recipe, and I hope you do, too.
Ingredients
1 bunch fresh basil leaves (about 1 cup)
1/3 cup fresh lemon juice
3 tablespoons agave nectar
4 cups watermelon
Directions
1. Cut the watermelon into 1-2 inch chunks. Place on a parchment lined cookie sheet in single layers and freeze for at least 1 hour.
2. While the watermelon is freezing, blend together the other ingredients in a blender. Then strain the liquid into a small bowl, using cheesecloth or a fine mesh strainer, to remove any pieces of basil that weren’t blended.
3. Add the frozen watermelon chunks and basil lemon liquid back to the blender. Blend until smooth. Serve immediately, or freeze, covered.
