Smoky Mezcal Watermelon Basil Gelato

A delicious summer treat that can be made in the comforts of your own home. Made with an Ice Cream Maker!

- Difficulty: Intermediate

Servings 4 people
Author Monica C


  • 5 cups Watermelon Cubed and Frozen
  • 1.5 cup Unsweetened Coconut Milk Thai brand used here
  • 1/2 cup Agave Syrup
  • 1 tbsp Freshly Squeezed Lime Juice
  • 1/2 cup Mezcal
  • 6 sprigs Basil


  1. Make sure you freeze fresh Watermelon (already cubed) and have placed your ice cream maker in the freezer (at least 24 hours before)

  2. Blend all your ingredients (frozen smoothie category if you have).

  3. Pour into a bowl for 1 hour (covered) before using the Ice Cream Maker.

  4. Leave it in the Ice Cream Maker for 30-40 minutes, and than pour the gelato into an airtight container for 4-6 hours. When serving, leave it out of the freezer for 10 minutes, and use a hot scooper for easy use.