Ingredients
- 2 1/2 cups water
- 2 cups sugar
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 24 basil leaves
- 12 mint leaves
Directions
In a small saucepan, combine the water, sugar, lemon zest and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and mint and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to manufacturer's directions. Transfer to a freezer-proof container with a lid and freeze until ready to serve.
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By llwms
Burlington, 66839
on October 15, 2012
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A bit of time had passed from printing this recipe and making it and in that time I forgot about cutting back on the sugar. While it was good it was very sweet. My husband suggested adding a bit of vodka to cut the sweetness and it really worked. Served at a dinner party and everyone really loved it. Next time I am going to cut back a bit on the sugar and basil and see how we like it but I'm still going to add the vodka!
By jenlypears_12990638
Boulder, 44
on July 09, 2010
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I agree with the other comments about the sugar, it's sweet. The 2nd time I made this sorbet I used 1 3/4 cups of sugar, let the basil/mint leaves steep for 6 minutes to boost the flavor and added extra lemon zest and 1Tbsp juice. It was well received both times, but my husband & I enjoyed it more with the changes.
By katferrell_7504469
Oklahoma City, OK
on October 26, 2008
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I absolutely loved this sorbet! The flavor combo of basil, mint and lemon are wonderful. It is very sweet, but I am a fan of sugar! We served this as the palate cleanser at a Greek dinner I helped with and it was a superb complement to the meal.
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