Cucumber, Muskmelon, and Basil Frozen Sorbet
This Cucumber, Muskmelon, and Basil Frozen Sorbet is a refreshing and healthy dessert that is perfect for a hot summer day. It's a low-calorie option, making it an excellent dessert for those who are watching their weight. It is also vegan and gluten-free, making it suitable for many dietary preferences. The sorbet is made with fresh fruits and herbs, providing a good source of vitamins and antioxidants. It's a perfect way to beat the heat while indulging in a healthy treat.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
70 kcal
Protein
2 g
Carbs
17 g
Fat
0 g
Fiber
2 g
Ingredients
Cucumber
1.5 cup, chopped (300g)
Muskmelon
5 medium wedge (200g)
Holy Basil Leaves
5 leaves (2.5g)
lemon juice
1 tbsp (15g)
Dates Syrup (Homemade)
1 tbsp (15g)
Instructions
Cooking Steps
In a blender, combine the chopped cucumber, muskmelon, basil leaves, and water. Blend until smooth.
Strain the mixture through a fine-mesh sieve into a bowl to remove any seeds or pulp.
In a small saucepan, combine the sugar and 1/4 cup water. Heat over medium heat, stirring until the sugar has dissolved.
Add the homemade dates syrup and lime juice to the strained mixture and mix well.
Pour the mixture into a shallow dish and freeze for 2-3 hours until firm.
Remove the sorbet from the freezer and break it into chunks. Blend the chunks in a blender until smooth.
Pour the mixture back into the shallow dish and freeze for another 2-3 hours until firm.
Scoop the sorbet into serving bowls and serve immediately.