June 8, 2008

Lime-basil sorbet

Becky in VT, 6th June 2008, comment to Kitchen toys

My first recipe suggestion! I should note I got it from someone else, who translated it off a website in french…
– 1 1/4 cups water
– 3/4 cup sugar
– Juice of 8 to 10 limes, about 1/2 cup of juice (I feel like limes have more juice then this, but maybe that’s just my limes)
– A huge bunch of green basil, about 30 to 40 leaves… or more.
– 12 “lime-basil” leaves
– 2 purple basil leaves, or to taste. (I like more purple basil, and I’ve never included the “lime-basil”)

– Wash and dry the basil. Keep the lime-basil and purple basil separate.
– In a pot, bring the water and sugar to a boil. Remove from the heat and stir until the sugar is dissolved. Add the green basil leaves and let it sit until the syrup water tastes of basil. This time varies depending on how fresh your basil is, the season, etc, so you will have to taste it every now and then to see if it is ready. (Generally I steep the basil for 60 minutes)
– When it tastes good, strain out the leaves. Add the lime juice, and then chill the syrup until it is cold.
– Put the syrup in your ice cream maker. While it is freezing, cut your other leaves into thin strips. (I have a hand crank, so I have to get help or cut the leaves ahead of time)
– When the sorbet is almost ready add the basil leaf strips.
– Remove the sorbet when it is ready and transfer it to a container for the freezer, and then freeze it to finish hardening.

I hate that fresh ice cream gets harder when it sits in the freezer for awhile but it’s a good thing for sorbet!