Garden Hard, Eat Hearty: Grapefruit and Basil Sorbet

Try this refreshing dessert.

| June/July 1995

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
•2 limes
•1 lemon
•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.

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