Melon and Basil Sorbet

Boil sugar with 250 ml (approximately 8 ounces) of water in a saucepan, simmer and stir for a few minutes until sugar is dissolved. Then remove from the heat and allow to cool.

Coarsely crush melon and place in a blender jar. Rinse limes and squeeze juice from limes. Add cooled sugar syrup and lime juice to the blender and puree. Stir in basil and process mixture in an ice cream machine or pour into a shallow metal bowl and freeze for 4-5 hours while stirring. Stir every 20 minutes with a fork to prevent the formation of ice crystals.