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.
