This is an interesting “sorbet” recipe that I tried the other night. I’m not sure why its called sorbet though because the base is definitely dairy. Whatever you want to call it, its a frozen dessert that’s sure to please if you’re looking for something cold and refreshing. The idea of herbs in ice cream could be a turnoff to some, but trust me on this one! If you love basil, this is a must-try. I really enjoy this ice cream (I’m sorry, its dairy and I can’t bring myself to call it sorbet) because its not overly sweet- a qualm that I sometimes have with other ice creams. This is incredibly light and fresh, especially after a savory dinner as a palate cleanser.
I made this using a Cuisinart ice cream maker. If you’re looking for an easy way to make homemade ice cream, I highly recommend this product. It’s completely idiot-proof as long as you take care of it (don’t put it in the dishwasher and don’t freeze the bowl with anything in it). At around $50, you can enjoy delicious, homemade ice cream any time you’d like without a ton of effort!
- 1 1/3 c. granulated sugar, divided
- 2/3 c. water
- 1 c. fresh basil, minced
- 4 c. buttermilk
- 3 TBS fresh lime juice
- 2 tsp lime zest
- To make basil syrup, combine 2/3 cup of sugar with water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add basil and simmer for 5 minutes. Set aside to cool.
- In a large bowl, combine remaining 2/3 cup sugar with buttermilk, lime juice, and zest, mixing until the sugar dissolves. Add cooled basil syrup to buttermilk mixture and mix thoroughly.
- Run sorbet mixture through an ice cream maker according to its package directions. Transfer sorbet to a container and freeze for 12 to 24 hours before serving.
Yields about 12 1/2 c. servings