Basil Lime Sorbet

Basil Lime Sorbet
Staff Writer
Basil Lime Sorbet
Steve Legato
Basil Lime Sorbet

This sorbet is sufficient reason to bring back the custom of serving a "palate cleanser" when switching from white to red wines at formal dinners. See all basil recipes.

Ingredients

  • 2 teaspoons unflavored gelatin or powdered agar
  • 1 cup granulated sugar
  • Pinch of kosher salt
  • 1 cup freshly squeezed lime juice
  • ½ cup finely chopped fresh basil
  • 1 tablespoon grated lime zest

Directions

Sprinkle the gelatin over ½ cup cold water to soften.

Combine the sugar, salt, and 1 cup water in a saucepan, and bring to a boil over medium-high heat.

Stir the softened gelatin into the pan. Cook for 1 minute, or until the gelatin dissolves.

Remove the pan from the heat, and stir in 1 ½ cups cold water, along with the lime juice, basil, and lime zest.

Transfer the hot liquid to a storage container, and refrigerate uncovered until it is completely chilled (below 40 degrees).

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft sorbet, or transfer the mixture to an airtight storage container and freeze until hard. Allow the sorbet to sit at room temperature for 15 minutes before serving if frozen solid.

Basil Lime Sorbet Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Basil Lime Sorbet Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.