Lime Basil Sorbet
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.
Recipe by Cooking Light July 2009
Credit: Becky Luigart-Stayner; Styling: Cindy Barr
220 calories; fat 0.1g; poly fat 0.1g; protein 0.4g; carbohydrates 58.7g; fiber 0.5g; iron 0.2mg; sodium 14mg; calcium 19mg.