Summer is not finished with us yet meaning there is still time for a frozen treat. With cantaloupe still available, fresh and basil just hitting its stride, this is a great time to craft this sorbet.
Musk Melon Basil Sorbet
1/2 cup white sugar
1/2 cup water
10 basil leaves, divided
2 small muskmelon (cantaloupe), peeled, seeded and diced
In a small saucepan, stir sugar and water over medium heat, stirring until sugar is dissolved. Remove from heat, add 5 basil leaves, and allow to steep until cool. Strain or remove the basil leaves.
Puree the melon or cantaloupe in a blender or using an immersion blender until smooth. Stir in 1/2 cup of the basil-infused sugar water (simple syrup) and reserve the remainder for another use (check out my herbal cocktail recipes for ideas.)
Finely chop the remaining 5 basil leaves and stir into the melon mixture. Refrigerate for at least 30 minutes. Then pour the mixture into an ice cream maker and freeze according to the manufacturers directions.
Pack the sorbet into an airtight container (optimally 24 hours.) Makes 4 cups.
Musk Melon Basil Sorbet
1/2 cup white sugar
1/2 cup water
10 basil leaves, divided
2 small muskmelon (cantaloupe), peeled, seeded and diced
In a small saucepan, stir sugar and water over medium heat, stirring until sugar is dissolved. Remove from heat, add 5 basil leaves, and allow to steep until cool. Strain or remove the basil leaves.
Puree the melon or cantaloupe in a blender or using an immersion blender until smooth. Stir in 1/2 cup of the basil-infused sugar water (simple syrup) and reserve the remainder for another use (check out my herbal cocktail recipes for ideas.)
Finely chop the remaining 5 basil leaves and stir into the melon mixture. Refrigerate for at least 30 minutes. Then pour the mixture into an ice cream maker and freeze according to the manufacturers directions.
Pack the sorbet into an airtight container (optimally 24 hours.) Makes 4 cups.
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