Simple and Delicious Meyer Lemon Basil Sorbet (with Limoncello)

Sorbet is one of the easiest frozen dessert treats to make. I enjoy a scoop of sorbet, year-round. Sorbets are refreshing and a lovely palate cleanser after a heavy meal. An ice cream maker makes this easier to do, but if you don’t own one, you can just freeze the mixture of any fruit juice (or puree) and then scrape it out with a fork. This recipe uses a basil-infused simple syrup. I was surprised how much I love the combination of basil and sorbet! Typically, I add a little vodka to my sorbets, which prevents crystallization (you really can’t taste the vodka). This time, I added limoncello, which was perfect. You can leave out the alcohol, if you prefer.

Sorbets are one of the easiest frozen treats to make.   The first time I made Ruby Red Grapefruit Sorbet, my whole family loved it.  I learned that adding a little bit of vodka helps to prevent sorbets from crystallizing– and gives a much smoother texture.  When I make Strawberry Sorbet, I add a little kirsch.

To make a sorbet, all you need to do is make a simple syrup (fancy word for sugar dissolved into water).  Add your favorite citrus juice (or puree), and you’re in business.

One of my co-workers, brought a Meyer Lemon Sorbet, with basil, and asked me to taste it. She was test-driving it for a dinner party.  I fell in love with it, and couldn’t stop longing for more. That very day, I bought basil and attacked our Meyer lemon tree (supplemented by some grocery store bought Meyers).

 

I’ve posted a Meyer Lemon Sorbet before, but I have to say that the basil adds a very interesting dimension. It takes almost a dozen Meyer lemons to make this sorbet.  If you can’t find Meyer lemons, don’t sweat it. Eureka lemons would work, fine, but they are a bit more tart– so you might want to add more sugar.

Simple sugar is so easy to make, that I’m astounded that anyone would actually buy it! Really?  The ratio is equal parts sugar, added to water.  It’s brought to a boil, then simmered until the sugar is dissolved.  This is how you make “sweet tea”, or “Mojitos” or sorbets.  I store mine in a canning jar, with a tight-fitting lid, and it will keep for a couple of weeks.

The difference with this sorbet, is that you add fresh basil to the simple syrup, once it’s removed from the heat.  How much basil you add is up to how much you LOVE basil.  In my first batch (yes, I loved it that much), I used about 1/2 cup worth.  In my next batch, I added double the basil and let it steep for a few hours.  The darker the simple syrup turns, the more basil flavor you will have. Two hours is what I find to be ideal.   Strain the simple syrup, cover it and allow it to chill.  I did this the day before, because I like my simple syrup to be well chilled.

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Meyer Lemon-Basil Sorbet

Sorbet is one of the easiest frozen dessert treats to make. I enjoy a scoop of sorbet, year-round. Sorbets are refreshing and a lovely palate cleanser after a heavy meal. An ice cream maker makes this easier to do, but if you don't own one, you can just freeze the mixture of any fruit juice (or puree) and then scrape it out with a fork. This recipe uses a basil-infused simple syrup. I was surprised how much I love the combination of basil and sorbet! Typically, I add a little vodka to my sorbets, which prevents crystallization (you really can't taste the vodka). This time, I added limoncello, which was perfect. You can leave out the alcohol, if you prefer.

Prep Time1 hour hr

Freezing Time4 hours hrs

Total Time5 hours hrs

Course: Dessert

Keyword: Meyer Lemon Basil Sorbet

Servings: 6

Calories: 287kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

SIMPLE SYRUP:

• 2 cups water
• 2 cup white sugar see note in directions
• 1 cup basil leaves packed (do not used dried)

SORBET:

• 1 cup Meyer lemon juice freshly squeezed; depending on size, 8 to 12 lemons
• 2 tablespoons Meyer lemon zest

OPTIONAL:

• 2 tablespoon limoncello prevents crystallization of the sorbet; can use vodka

Instructions

For the simple syrup:

• Bring water and sugar to a boil, then bring to a simmer until the sugar is completely dissolved, whisking often.

  NOTE: My suggestion is to add only 1-1/2 cups sugar if you prefer a bit more of a tart sorbet. The full 2-cups can be more on the sweet side.
• Remove the simple syrup from the heat, and add the basil leaves.

  Allow to steep for at least an hour. However, after making a few batches of this, I think that at least 2 hours is ideal. The longer you steep the basil in the simple syrup, the more the basil flavor will shine through.
• Strain the basil-simple syrup, cover and refrigerate until cold. (Can be done a day before).

For the sorbet:

• Zest the lemons until you have about 2 tablespoons.

  Juice the lemons until you have one cup.

  Note: I made a batch with only 3/4 cup of juice and was happy with it.
• If using an ice cream maker, pour the lemon juice into a spouted pitcher. Add the simple syrup and taste the mixture. This is where you can add more lemon juice, if you wish.
• Add the limoncello; turn on the ice cream maker and pour the mixture. Churn until frozen (approximately 20 minute), pour into an air-tight container and freeze.

  To serve, allow to soften at room temperature for about 10 minutes.

Notes

Tip: I like to cut off the bottom of each lemon, so that they stand upright. Scoop out the pulp, after squeezing the lemon juice, and freeze in a Zip-loc bag. These make cute serving containers.

Nutrition

Calories: 287kcal | Carbohydrates: 72g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 54mg | Fiber: 1g | Sugar: 70g | Vitamin A: 211IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 1mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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