Mother Earth Living

Make an Herb Flower Sorbet: Cinnamon Basil Sorbet

<em>Serves 4 to 6</em>
<br />
If you love cinnamon, you’ll love this one. It’s light, slightly fruity and adds a zesty twist to dessert or as a palate cleanser.</p>
<p>• 3 cups bottled or frozen apple juice<br />
• 2 cups sugar<br />
• 14 to 16 leaves cinnamon basil, or 3 sprigs 4 to 5 inches long<br />
• Freshly squeezed juice of one lemon</p>
<p>1. Combine apple juice and sugar in a saucepan and heat until sugar is just dissolved. Add cinnamon basil, cover and let steep 30 minutes.</p>
<p>2. Remove basil leaves (or blend them and the juice in the blender). Add lemon juice and chill thoroughly. Freeze in ice cream maker according to manufacturer’s instructions.</p>
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<em>Jim Long is a contributing editor to</em> The Herb Companion <em>and author of several books, including</em> Fabulous Herb and Flower Sorbets (<em>Long Creek Herbs). He can be reached at</em>
<a href=”” target=”_blank”></a>.<br />
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<strong>Make an Herb Flower Sorbet</strong>

  • Published on Apr 13, 2010
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