Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
  • 1 Rating

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.

Tiffany Vickers Davis
Recipe by Cooking Light July 2013

Gallery

Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
1 hr 50 mins
Yield:
Serves 7 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

105 calories; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.9g; carbohydrates 27g; fiber 1.4g; cholesterol 0mg; iron 0.4mg; sodium 18mg; calcium 16mg.
Advertisement
Advertisement