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Lime Basil Sorbet

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: 1/2 cup)
A traditional salt and ice electric freezer works best for this sorbet, as opposed to a tabletop freezer, which won't freeze the mixture firmly enough. Use sweet Italian or lemon basil.

Ingredients

  • 1 1/2 cups sugar
  • 2 cups fresh lime juice, divided (about 15 limes)
  • 1/2 cup light-colored corn syrup
  • 3/4 cup packed basil leaves, coarsely chopped
  • 2 cups water
  • 1 tablespoon grated lime rind
  • Finely grated lime rind (optional)

Nutrition Information

  • calories 220
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.4 g
  • carbohydrate 58.7 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 14 mg
  • calcium 19 mg

How to Make It

  1. Combine sugar, 1 cup juice, and corn syrup in a medium saucepan over medium-high heat. Cook 2 minutes or until sugar melts, stirring constantly. Stir in basil. Cook 30 seconds. Remove from heat. Pour mixture into a bowl. Add remaining 1 cup juice, 2 cups water, and 1 tablespoon rind. Cover and chill. Strain mixture through a fine sieve; discard solids. Pour mixture into a freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon mixture into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with finely grated rind, if desired.