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

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.

Joanne Weir
Recipe by Cooking Light June 2002

Gallery

Recipe Summary

Yield:
10 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

175 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 46.7g; fiber 0.2g; cholesterol 0mg; iron 0mg; sodium 21mg; calcium 4mg.
Advertisement
Advertisement