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Oh my, lemon & basil sorbet

When lemons are ripe in California, my friends know I love using them and send me dozens straight from their gardens- my sister Joanna’s from Sonoma, my friend Bernadette’s from Oakland and my sister-in-law Maria’s from Saratoga.

Sorbet with a light infusion of basil leaves showcases the incredible flavor of fresh lemons.  The only thing this recipe requires is a few ingredients, an ice cream maker and a bit of time.  Delicious and a bright, joyful ending to any meal.

Oh my, lemon & basil sorbet

When lemons are ripe in California, my friends know I love using them and send me dozens straight from their gardens- my sister Joanna’s from Sonoma, my friend Bernadette’s from Oakland and my sister-in-law Maria’s from Saratoga.

Sorbet with a light infusion of basil leaves showcases the incredible flavor of fresh lemons.  The only thing this recipe requires is a few ingredients, an ice cream maker and a bit of time.  Delicious and a bright, joyful ending to any meal.

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Ingredients

Recipe serves: 12
3 1/4 cups water
2 1/4 cups sugar
2 tablespoons lemon zest
3 1/4 cups fresh lemon juice
1/2 cup fresh basil
kosher salt, just a pinch
garnish
lemon wheel
strawberry or raspberry
basil leaf
print ingredients

thoughts&stories

Meyer lemons versus the Eureka or Lisbon lemons are different in a few ways:

-they tend to be smaller and skin is thinner

-the taste is sweeter sometimes almost tastes like a tangerine

-the skin is deliciously fragrant and can smell like bergamot

-the season is from late winter to early spring

 

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Oh my, lemon & basil sorbet
  • time
    3 hours
  • serves
    12
  • skill level
    Easy

Ingredients

  • garnish

Directions

1
Done

In a medium saucepan over medium-low heat add water, sugar and 1 tablespoon of lemon zest . Stir and cook until the sugar is completely dissolved, about 5-7 minutes.

2
Done

Remove from heat and add the basil and a pinch of salt, mix around. Let the mixture steep for 30 minutes.

3
Done

Stir in the lemon juice and cool to room temperature. Cover and refrigerate for two hours or overnight.

4
Done

Strain mixture through a mesh strainer, discard the lemon zest and basil.

5
Done

Following directions of ice cream maker, add lemon mixture to the canister of the ice cream maker, and press sorbet setting.

6
Done

Once cycle is complete (time depends on the ice cream maker directions), transfer sorbet to an airtight container and freeze for at least two hours.

7
Done

Remove from freezer 10 minutes before serving to make easier to scoop.

8
Done

Scoop into individual bowls, serve with a lemon wheel, a fresh strawberry or raspberry, and a basil leaf.