Serves 4 to 6
A delightful surprise of a sorbet—uninhibited and classy.
•About 50 fresh basil leaves
•2 cups cold water
•6 to 7 grapefruits, or enough to make 4 cups of strained juice
•1 1/2 cups sugar
1. Place the basil leaves and water in a small saucepan, and bring to a boil. Turn off the heat, and let steep, covered, for 30 minutes. Remove the leaves and allow the tea to cool.
2. Juice the grapefruits, strain, and measure out 4 cups. Juice and strain the limes and lemon, and add to the grapefruit juice.
3. Combine the sugar and 11/2 cups of the juice in a medium saucepan. Heat over moderate heat until the sugar dissolves. Mix in the remaining juice and the basil tea. Chill for 30 minutes in the freezer.
4. When cold, freeze the sorbet according to your ice-cream maker’s directions. In the absence of an ice-cream maker, pour the mixture into metal ice-cube trays or a shallow metal pan and freeze for about 2 hours, or until slushy. Transfer to a mixing bowl and beat with an electric mixer until light and smooth. Refreeze until ready to serve.
Per serving: calories, 271; fat, 0 g; cholesterol, 0 mg; sodium, 4 mg
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