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Basil Lime Sorbet


1/4 cup (plus a little) Lime juice
25-30 medium-sized sweet basil leaves
sugar syrup:2cups water+2 cups sugar
I use Splenda as my husband is diabetic.
3 1/2 Tablespoons of vodka (Be exact. Less and it will freeze hard in about 2 days; more and it will just be slush. This amount results in semi-hard. I have also found out that it does vary by what kind of sorbet maker you have.


Finely chop basil leaves (Do not Mince)and lime juice in a small blender, along with about 1/2 of the sugar syrup. Blend until basil leaves are finely chopped. Pour blended mixture into the remainder of the sugar syrup and taste.
Adjust with more lime juice or finely-chopped basil to suit your own taste for sweetness, tartness and basil. When satisfied, pour in the vodka, stir thoroughly and chill in refrigerator until very cold. Add the chilled mixture to your ice cream or sorbet maker and follow manufacturer's instructions to make the sorbet.

I like to serve one or two scoops with fresh fruit, such as blackberries or raspberries.

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Nutritional Information
Per Serving

no nutrition information available

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