Basil and Mint-Infused Simple Syrup

1 cup sugar

1 cup water

24 basil leaves

12 mint leaves

Bring the sugar and water to boil in a saucepan. Turn it down and stir until all the sugar is dissolved. Then  turn off the heat and add the basil and mint leaves. Steep them in syrup for 5 minutes, and then strain out the solids, put the liquid in jar, and chill it in the fridge.

To make the sorbet:

6 cups cubed watermelon, with seeds removed

1 cup Basil and Mint-Infused Simple Syrup

2 tablespoons fresh lemon juice

Put the watermelon in a blender and puree until smooth. Then add the lemon juice and 1 cup of the  infused simple syrup. Pour this mixture into your ice cream freezer and freeze until thick. Freeze 4 to 5 hours before serving. This also make great popsicles.