Instructions

1. Place the watermelon, basil, and lemon juice in a blender. Process just until smooth.
2. Pour the mixture into a shallow airtight freezer container. For best results, freeze for 3 to 4 hours until the texture is frozen yet scoopable. Use a metal ice cream scoop to portion into serving dishes.
3. Freeze any leftovers. To serve again, thaw at room temperature for about 10 minutes before scooping.