Description
A tangy, aromatic citrus sorbet blending fresh lemons with basil. Perfect for heatwave relief or dessert, this quick-freeze sorbet uses a basil syrup base for bold flavor.
Ingredients
Lemon juice, 1 cup (from 4-6 lemons)
Lemon zest, 1 tbsp (microscopically grated)
Sugar, ¾ cup
Water, 1 cup
Fresh basil leaves, ½ cup
Salt, to taste
Corn syrup or honey, optional (1-2 tbsp)
Instructions
Combine water and sugar in a saucepan, heat at low-medium until sugar dissolves.
Remove from heat, add basil, cover and steep 15-20 minutes.
Strain syrup into a bowl, gently pressing basil leaves.
Chill mixture in refrigerator for 2+ hours
Add lemon juice, zest, and optional corn syrup/honey.
Chill refrigerated minimum 2 hours
Process chilled mixture in an ice cream maker for 20-25 minutes.
Transfer to container and freeze 1-2 hours
Without machine: Freeze in shallow pan, stir every 30-45 minutes until smooth.
Notes
Use microplane grater for lemon zest
Genovese basil preferred for infusions
Chill syrup 8+ hours for deepest flavor
Stir constantly during freezing to prevent ice crystals
Overheating burns basil flavor
Under-chilling leads to soft sorbet
Salt balances tartness
Use fresh, non-wilted lemons
- Prep Time: 15
- Cook Time: 150
- Category: Uncategorized
- Method: Freezing
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 15g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg