Hot summer days are great occasions for cool and refreshing lemon sorbet. It has been scorching and humid here the last couple of weeks. This treat is light and perfect for cooling off at the end of the day.
I have tons of basil growing and I like to find fun ways of using it. Here is my container garden that sits on my deck, right outside my kitchen. It really makes it convenient for when you need to grab a handful of herbs while cooking. There are a few more basil plants growing in my garden. I always like to have plenty on hand for pesto and lots of Italian dishes.
The star ingredients, right before cutting, zesting, juicing and enjoying the aroma from such tasks.
Zesting!
Juicing!
Cutting the fragrant basil to steep with the lemon, sugar and water.
Straining the steeped mixture.
Pouring into the ice cream maker, (or pour into bowl and freeze for several hours).
The mouth-watering finished product.
And, a huge thank you to my new daughter-in-law who was visiting for the weekend. Those are her lovely hands in all the pictures. It sure was a help to this photographer!
Lemon Basil Sorbet
Ingredients
- 2 cups water
- 1/14 cups sugar
- 4-5 lemons (to equal 1 cup of juice)
- 12-15 fresh basil leaves
Directions
Pour water and sugar into medium saucepan. Gently heat to dissolve sugar. Zest 1 lemon, juice all lemons to equal 1 cup of juice. Add zest and lemon juice to sugar/water mixture. Cut basil in thin strips and add to saucepan. Heat to just a boil over medium heat. Simmer and steep for 10 minutes. Taste after steeping, if you prefer more of a lemony taste, cut up lemon peels and add to mixture, steeping another 5 minutes. Pour through a strainer and allow to cool completely. After cooling pour into ice cream maker and follow manufacturer's instructions. Freeze for 2-4 hrs. Or, if you don't own an ice cream maker, just freeze for several hrs. after mixture has cooled.
Yield: 5 - 6 servings
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