Desserts

Lemon Basil Sorbet - 5 cups (ten ½-cup serving)

Makes about 5 cups (ten ½-cup servings)

Lemon Basil Sorbet - 5 cups (ten ½-cup serving)

Makes about 5 cups (ten ½-cup servings)

The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.

Nutritional information per serving (based on ½ cup): Calories 175 (0% from fat)
carb. 47g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 16mg
calc. 15mg
fiber 1g

Ingredients

  • 2 cups water
  • 1½ cups granulated sugar
  • 1½ tablespoons lemon zest, divided
  • 1 cup packed fresh basil (if a stronger basil flavor is wanted, use1½cups)
  • 1 pinch salt
  • 2 cups fresh lemon juice

Preparation

  1. Prepare a lemon simple syrup with the water, sugar and 1½ tablespoons of the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved.
  2. Remove from heat. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes.
  3. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight.
  4. Strain the chilled mixture through a fine mesh strainer.
  5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
  6. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

This recipe was prepared with