Basil Lemon Sorbet Recipe – refresher for summer dinner party
Lemon sorbet is an elegant summer treat. You have planned the perfect summer meal and this is the happy ending you’ve been searching for. It won’t weigh everyone down but will satisfy sweet cravings at the end. This is my favorite way to prepare lemon dessert because the sweet basil adds an unexpected layer of flavor. To garnish you can add candied lemon peel and simple cookies like shortbread or almond crescents. If you want to steep your lemon sorbet in basil, it is best to do it the night before. Wash, zest the lemons and juice them. Pour everything into a large 2 quart container. Add simple syrup and the washed basil, with stems. You’re all set to freeze in your ice cream maker. If I have the time, I prefer to prepare it in the pan to make the soft ice crystals, like an Italian Ice. But if I don’t have time, my ice cream maker will churn it and create a delicious sorbet.
Lemon Basil Sorbet
|Yield:||8 servings of 1 quart|
|Source:||Artful Chefs/ Chef Pharrell|
|2 tablespoon(s)||lemon zest|
|2.5 cup(s)||basil, fresh – leaves and stems, about 3 bunches|
|1 cup||fresh lemon juice – 3 or 4 lemons, juiced, zested and peeled|
Wash the lemons very well. Zest 3 of them and carefully peel the others if you want to candy the peels for garnish. Juice all the lemons.
Make the simple syrup by heating the water and sugar and lemon zest with salt in saucepan over med heat.
After you can’t see any more sugar crystals, remove from heat . Add basil and steep for 20 minutes.
Add lemon juice and put in refrigerator overnight.
When ready to freeze, strain basil leaves from mixture and turn through ice cream maker.
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