Lemon Basil Sorbet (with or without Ice Cream Maker)
Nothing spells summer more than a refreshingly cool sorbet! Here is our favorite for the season – Lemon Basil Sorbet. Made with Meyer or regular lemons, the sorbet can be accompanied with more summer produce like a fresh fruit salad. Just add a dollop to a favorite salad and see how the sorbet enhances the meal. Lighter than ice-cream and more than just lemonade, a sorbet is the perfect way to bring the sheer pleasure of summer onto your plate!
Here’s what you will need to make this delightful sorbet:
- 2 cups sugar
- 1 glass of water
- 1 glass of lemon juice (less, if using regular lemons – adjust according to how sharp they are)
- Zest of 5-6 lemons
- 1 large bunch of basil, pureed (reserve some for garnishing)
- Reserved lemon hollows (halves) for serving
Directions:
1. Combine the water and sugar in a saucepan and bring to a boil. When boiling, add the zest and let the syrup simmer for 4 minutes with the zest. Remove from heat and let cool.
2. When completely cooled, blend in the lemon juice and the pureed basil. Adding these when the water has cooled down will ensure that their flavors are retained. Give the mixture a good mix in a blender or food processor and then let steep for a while (1 hour if you have the time) to let the flavors deepen.
3. Strain the water, stir well, and then pour into a freezer-safe box and freeze for 2 hours.
4. After 2 hours, remove from the freezer and pour into the ice cream maker (for those making it without the ice cream maker, keep reading) and prepare according to the directions on your machine. Cooling and freezing before using the ice cream maker gives you a better dessert anytime.
5. If you are not using an ice-cream maker, blend the frozen sorbet and return to the freezer. Repeat this every half and hour until 6 hours and then freeze until you wish to serve it.
6. To serve, use an ice cream scoop to spoon into the reserved halved lemon shells to make for a beautiful summer-y presentation and garnish with basil leaves.