Lime Basil Sorbet

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 58.7g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 14mg
  • Calcium: 19mg

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)

Preparation

  1. 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.
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