Melon – Avocado Sherbet with Basil – Lime Sugar Topping

Refreshing melon, lime & avocado sherbet garnished with crunchy basil – lime sugar.

My new favourite summer treat!

It’s not warm, it’s hot, like really fiery hot! To cool myself down I made some ice cream, always helps… and if not… yummy anyway!

Sherbet is the word for the frozen dessert made from fruit or fruit juices. Melon, melon, melon…

And as I mentioned before, on a hot summer day, there’s nothing like a sweet, cold sherbet on your tongue to make you feel cooler.

Today I opted for honeydew melon. Further I added some avocado and coconut milk for extra creaminess. And as a little extra, I topped the sherbet with some sweet, tart and herby basil – lime sugar. A totally new flavour for me, but it turned out to be awesome.

This sherbet uses just a few fresh and seasonal ingredients, is easy to prep, but has tons of flavour!

  • juicy & fruity melon
  • creamy avocado & coconut milk
  • and some crunchy basil – lime sugar

What can someone want more?

I served my sherbet in a pretty bowl to turn it into a beautiful dessert. I am still a caterer after all, food presentation is my second nature. No worries, the ice cream tastes just as good when served a bit more messy. Up to you.

This is the perfect summer frozen treat! Refreshing, fruity & light, healthy & natural and easy to make with just a minimum of ingredients.

Sweet treats and summer heat!

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Melon – Avocado Sherbet with Basil – Lime Sugar Topping

vegan, gluten free, soy free, nut free




For the Melon – Avocado Sherbet:

4 cups green melon (like honeydew), fleshed, chopped & frozen

1 large avocado, chopped & frozen

⅔ cup full fat coconut milk

¼ cup maple syrup or agave

Juice of 1 lime

For the Basil – Lime Sugar Topping:

¼ cup sugar

10 large basil leaves, chopped*

Zeste of 1 lime

½ tsp corn starch


Melon balls

Lime wedges (optional)

Basil leaves (optional)



For the Melon – Avocado Sherbet:

Add the ingredients for the sherbet to a food processor, blend until smooth and creamy. You many need to stop the processor and move the frozen melon and avocado around with a rubber spatula.

Serve immediately or place in the freezer for an hour for a firmer sherbet.

For the Basil – Lime Sugar Topping:

Add the ingredients for the basil – lime sugar  to a mini food processor. Pulse until the basil is finely ground and the mixture is well combined. Alternatively use a mortar and pestle. 

Serve immediately.

Assembly + decoration:

Scoop the sherbet into bowls. Garnish with some melon balls, lime wedges, basil leaves and a sprinkle of basil – lime sugar.




*Use mint leaves instead of basil leaves.

© 2019, Chillies for Chocolate. All rights reserved.

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