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Photo: Randy Mayor; Stylist: Cindy Barr

Cherry-Grapefruit Basil Sorbet

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.

Cooking Light JULY 2013

  • Yield: Serves 7 (serving size: 1/2 cup)
  • Hands-on:20 Minutes
  • Total:1 Hour, 50 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 105
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 27g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 18mg
  • Calcium: 16mg
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Cherry-Grapefruit Basil Sorbet recipe

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