| This recipe is liked by 0 person(s). |
Basil-Lime Sorbet
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Call them sorbets, sherbets, granitas or ices, nothing could be simpler than these herbs on ice |
Serves 8
Blanching the basil leaves before blending the sorbet base gives you an intensely colored and flavored sorbet. Be sure to freeze it immediately after blending or the color will fade.
• 3¼ cups water
• 2 cups basil leaves, gently packed
• 1 cup fine sugar
• ¼ cup fresh lime juice
1. Bring water to a boil in small saucepan. Add basil leaves; cook 10 seconds. Drain and plunge basil into cold water. Drain again.
2. Puree sugar, water, lime juice and blanched basil leaves in blender on high speed for about 1 minute, or until you have a smooth, bright-green liquid. Pour through fine-meshed strainer.
3. Freeze immediately in an ice cream maker until slushy-firm. Scoop into a storage container and freeze until firm enough to scoop.
Read more: http://www.herbcompanion.com/cooking/5-easy-delicious-sorbet-recipes-basil-lime-sorbet.aspx#ixzz1dDuAN5Lj
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe