Basil's faint licorice flavor is nothing short of fabulous in this tart lemon sorbet. Don't stuff the basil leaves into the measuring cup, but pack them loosely, instead. Then tear them in half.
3 cups loosely packed fresh basil leaves, torn
1 1/2 cups sugar
1 1/2 cups water
1/2 cup light-colored corn syrup
2 cups fresh lemon juice (about 2 pounds lemons)
How to Make It
Combine first 4 ingredients in a saucepan. Bring to a boil; cook 3 minutes or until sugar dissolves. Remove from heat; chill. Strain basil mixture through a sieve into a bowl, pressing basil with the back of a spoon to remove as much liquid as possible. Discard basil. Combine sugar mixture and juice.
Pour 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. Remove sorbet from freezer 10 minutes before serving.
This may be the best frozen desert that has ever been made=at least in our home!
It is easy to make and I have found that it lasts in the freezer for more that 1 week without getting hard and crystalized.
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