A bit too sweet but wonderful especially in August when basil is bountiful. I zested the lemons before squeezing them and added a tablespoon of zest to the mixture. Again, wonderful.
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.
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- Calories: 175
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 46.7g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 21mg
- Calcium: 4mg
- 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)
- 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.
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