5 Easy, Delicious Sorbet Recipes: Basil-Lime Sorbet

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Although conventional wisdom says that dried herbs should be used in half the amount of fresh herbs when substituting, I have found that fresh and dried lavender can be used in equal quantities.
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Although conventional wisdom says that dried herbs should be used in half the amount of fresh herbs when substituting, I have found that fresh and dried lavender can be used in equal quantities.
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Although conventional wisdom says that dried herbs should be used in half the amount of fresh herbs when substituting, I have found that fresh and dried lavender can be used in equal quantities.

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<em>Serves 8</em>
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Blanching the basil leaves before blending the sorbet base gives you an intensely colored and flavored sorbet. Be sure to freeze it immediately after blending or the color will fade.</p>
<p>• 3¼ cups water<br />
• 2 cups basil leaves, gently packed<br />
• 1 cup fine sugar<br />
• ¼ cup fresh lime juice</p>
<p>1. Bring water to a boil in small saucepan. Add basil leaves; cook 10 seconds. Drain and plunge basil into cold water. Drain again.<br />
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2. Puree sugar, water, lime juice and blanched basil leaves in blender on high speed for about 1 minute, or until you have a smooth, bright-green liquid. Pour through fine-meshed strainer.<br />
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3. Freeze immediately in an ice cream maker until slushy-firm. Scoop into a storage container and freeze until firm enough to scoop.</p>
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<p>
<em>Jerry Traunfeld, author of</em> The Herbal Kitchen <em>(William Morrow, 2005), received the James Beard Award for Best American Chef of the Northwest in 2000.</em>
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<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/5-easy-delicious-sorbet-recipes.aspx”>
<strong>5 Easy, Delicious Sorbet Recipes</strong>
</a>.</p>

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