Cherry-Grapefruit Basil Sorbet

Cherry-Grapefruit Basil Sorbet Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
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.

Yield:

Serves 7 (serving size: 1/2 cup)
Total time: 1 Hour, 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 50 Minutes

Nutritional 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

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

Preparation

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.

Tiffany Vickers Davis,

Cooking Light

July 2013
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