Lemon Basil Sorbet: Refreshing Summer Bliss Recipe
A refreshing and vibrant Lemon Basil Sorbet that combines the zesty brightness of fresh lemon juice with the aromatic sweetness of fresh basil leaves. Perfect for hot summer days, this sorbet is light, naturally flavorful, and easy to make using an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: Approximately 4 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Sorbet Base
- 1 cup Fresh Lemon Juice (choose juicy lemons for the best results)
- 1/2 cup Fresh Basil Leaves (use fresh only for maximum flavor impact)
- 3/4 cup Granulated Sugar (can be swapped with agave or honey)
- 1 cup Water (prefer filtered water for a cleaner taste)
Instructions
- Juice the Lemons: Start by juicing fresh lemons until you have 1 cup of fresh lemon juice, ensuring it is free of seeds and pulp to maintain a smooth sorbet texture.
- Prepare the Basil: Use the chiffonade technique to finely chop 1/2 cup of fresh basil leaves, which helps release their aromatic oils and maximize flavor infusion.
- Make Sugar Syrup: In a medium saucepan, combine 1 cup of water and 3/4 cup of granulated sugar. Heat gently over medium heat, stirring occasionally until all the sugar has completely dissolved. Remove from heat once done.
- Mix Ingredients: Pour the fresh lemon juice and chopped basil into the warm sugar syrup. Stir the mixture gently until the flavors are well integrated and the mixture is fragrant.
- Chill the Mixture: Cover the bowl or saucepan and place it in the refrigerator. Let the mixture chill for at least 4 hours to allow the basil flavor to infuse fully and for the mixture to cool thoroughly.
- Churn the Sorbet: Once chilled, transfer the mixture into your ice cream maker. Churn according to the manufacturer’s instructions until it achieves a smooth soft-serve sorbet consistency.
- Freeze to Firm Up: Scoop the churned sorbet into an airtight container and freeze for an additional few hours (approximately 2-4 hours) to firm up the texture before serving.
Notes
- For a more intense basil flavor, try steeping the basil leaves in the sugar syrup while it cools, then strain out the leaves before chilling.
- You can substitute granulated sugar with agave syrup or honey for a different sweetness profile, but adjust the quantity for your taste.
- If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm and slushy.
- Serve the sorbet garnished with fresh basil leaves or a lemon twist for an elegant presentation.
- Use freshly squeezed lemon juice for the best tangy and natural flavor impact.
Keywords: lemon sorbet, basil sorbet, summer dessert, refreshing sorbet, homemade sorbet, frozen dessert, citrus sorbet
