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Nutrition Facts
Serving Size 1 (187g) Recipe makes 8 servings The following items or measurements are not included below: 1 tablespoon lime rind
Calories 223
Calories from Fat 1		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 110mg		3%
Total Carbohydrate 59.4g		19%
	Dietary Fiber 0.6g	2%
	Sugars 44.2g
Protein 0.5g		0%
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Lime Basil Sorbet

Recipe #379192 | 3¼ hours | 3 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: MarthaStewartWanabe
Jun 26, 2009

From Cooking Light Magazine's July 2009 edition: "A traditional salt and ice electric freezer works best for this sorbet, as opposed to a tabletop freezer, which won't freeze the mixture firmly enough. Use sweet Italian or lemon basil." I thought this sounded interesting and wanted to share. Please note preparation time includes time required to chill mixture before placing in ice-cream freezer as well as time required to freeze until firm in your fridge's freezer.

SERVES 8 , 8 1/2 cup servings (change servings and units)

Ingredients

1 1/2 cups sugar
2 cups lime juice, fresh, divided (about 15 limes)
1/2 cup light corn syrup
3/4 cup basil leaves, packed, coarsely chopped
2 cups water
1 tablespoon lime rind, grated
lime rind, finely grated (optional)

Directions

1
Combine sugar, 1 cup juice and corn syrup in a medium saucepan over medium-high heat. Cook for 2 minutes or until sugar melts, stirring constantly. Stir in basil. Cook 30 seconds. Remove from heat.
2
Pour mixture into a bowl. Add remaining 1 cup juice, 2 cups water and 1 tbs. rind. Cover and chill (approximately 2 hours or overnight).
3
Strain mixture through a fine seive; discard solids.
4
Pour mixture into a freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
5
Spoon mixture into a freezer-safe container; cover and freeze 1 hour or until firm.
6
Garnish servings with finely grated lime rind, if desired.