I’ll let you in on a little secret. I’ve posted this recipe on here before. A few years ago, when I was bringing my Eggs and Herbs to the Farmer’s Market, I used to do an Herb of the Week post. Each week I would feature one of my in-season herbs and provide several recipes that showcased those herbs. This recipe for Basil Lime Sorbet first appeared in one of those Herb of the Week posts.
Basil Lime Sorbet is incredibly cooling and refreshing and since most of the country is deep in a summer heat wave I thought this recipe was worth revisiting. The original recipe was great but it was VERY tart. I’ve tweaked the recipe just a bit to cut back on the tartness. You don’t even need an ice cream maker to make this! Enjoy!
Basil Lime Sorbet
1 1/4 C. water
1 C. sugar
1/2 C. fresh squeezed lime juice
15-20 basil leaves, minced
Combine water and sugar in a saucepan and bring to a boil. Boil one minute then remove from the heat and allow to cool. Add minced basil, lime juice and cooled simple syrup to a blender and puree. Pour into a container and cover. Place in the freezer for two hours. Remove from the freezer and scrape with a fork to break it into pieces. If it freezes solid, break into pieces, return frozen pieces to the blender and blend until smooth. Quickly return to the freezer and store until ready to eat. Note: You can substitute mint in place of the basil for another tasty treat.
This tasty treat is best enjoyed in moderation. A few spoonfuls about an hour after dinner will satisfy your sweet tooth and will have you feeling cool and refreshed.
