Basil Limoncello Sorbet

Total Time:
4 hr 50 min
Prep:
25 min
Inactive:
4 hr 20 min
Cook:
5 min

Yield:
1 quart
Level:
Easy

Ingredients
  • 1/2 cup packed fresh basil leaves, plus additional baby leaves for garnish
  • 1 1/2 cups sugar
  • 1 1/4 cups fresh lemon juice (from about 8 lemons) plus 2 tablespoons fresh lemon zest, plus additional zest for garnish
  • 1/2 cup corn syrup
  • 2 tablespoons limoncello
  • Pinch salt
Directions
  • Special equipment: an ice cream maker

  • Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices.

  • Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold.

  • Pour the lemon mixture into an ice cream machine and churn according to the manufacturer's directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours.

  • Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves.

Cook's Note: The tartness will vary depending on the lemons you use. Taste the mixed base once it is chilled. If it is too sour, add corn syrup a tablespoon at a time to meet your liking.


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