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Cherry-Grapefruit Basil Sorbet

Photo: Randy Mayor; Stylist: Cindy Barr
Hands-on time 20 mins
Total time 1 hr, 50 mins
Yield Serves 7 (serving size: 1/2 cup)
Fresh basil pairs wonderfully with the sweet-tart citrus and deep cherry flavors in this elegant sorbet. Garnish the scoops with small basil leaves, if you like.

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • Dash of kosher salt
  • 1/2 cup basil leaves
  • 3 cups pitted cherries
  • 1/2 cup fresh ruby red grapefruit juice (about 1 grapefruit)
  • 1 1/2 teaspoons fresh lime juice

Nutrition Information

  • calories 105
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 27 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 18 mg
  • calcium 16 mg

How to Make It

  1. Combine first 3 ingredients in a small saucepan; bring to a boil, stirring until sugar dissolves. Stir in basil; remove from heat. Cover and let stand 30 minutes.

  2. Place cherries in a food processor; process until smooth. Add sugar mixture, grapefruit juice, and lime juice; process until well blended. Strain cherry mixture through a fine sieve over a bowl; discard solids. Pour cherry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.