In the meantime, I’ve been craving this sorbet. Every time I walk by the basil and get a whiff of it I think, mmm, sorbet. Too bad I can’t make any. But, the past is the past, all’s well that ends well, forgive and forget, etc: I have my ice cream maker, and ice cream has been made! Like I said, made at full intensity, this sorbet is too strong flavored to eat a full bowl of it – it makes a better amuse bouche or palate cleanser. Watered down a bit though, it’s infinitely refreshing. The basil really comes through and adds a little bit of herbal intrigue to every bite. So here’s to summer, fresh herbs, ice cream makers.
Lemon-Basil Sorbet
Makes about 4 cups.
- 1 c. sugar
- 2 c. water
- 15-20 large leaves fresh basil
- zest of one lemon
- 1 c. lemon juice
- In a medium saucepan, heat water and sugar over medium-high heat, stirring until sugar is completely dissolved. Remove from heat, and add basil and lemon zest. Let steep for 10-15 minutes, then mix in the lemon juice, and place the whole mixture in the fridge for at least 2 hours, until completely chilled. Set up ice cream maker, then pour the chilled mixture into the ice cream maker and follow the manufacturer’s instructions. Note: for stronger flavored, but slushier sorbet, reduce the water to 1 cup and the lemon juice to 1/2 cup.
Dining and Cooking