Lime Basil Sorbet Recipe #379192
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.
3¼ hours | 3 hours prep
SERVES 8 , 8 1/2 cup servings
- 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)
- 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.
- 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).
- Strain mixture through a fine seive; discard solids.
- Pour mixture into a freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
- Spoon mixture into a freezer-safe container; cover and freeze 1 hour or until firm.
- Garnish servings with finely grated lime rind, if desired.
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5 stars