Monday, August 6, 2018

Basil Lime Sorbet recipe

Taking the idea of a garden delight widely I thought that this week I would focus on Sorbet Recipes.  The garden is hot, the work is plentiful, and the need for herbs as a cool refreshing end to the day is perfect for sorbet.  A sorbet can capture the fragrance of summer in a single spoonful. Many people forget the “sweet” part of Basil.  It is a perfect savory foil to citrus and is perfect in many different types of sweets and desserts.  This is a Basil – Lime Sorbet. Tomorrow I will share another.

Basil-Lime Sorbet

Blanching the basil leaves before blending the sorbet base gives you an intensely colored and flavored sorbet. Be sure to freeze it immediately after blending or the color will fade.

3¼ cups water
2 cups basil leaves, gently packed
1 cup fine sugar
¼ cup fresh lime juice


Bring water to a boil in small saucepan. Add basil leaves; cook 10 seconds. Drain and plunge basil into cold water. Drain again.

Puree sugar, water, lime juice and blanched basil leaves in blender on high speed for about 1 minute, or until you have a smooth, bright-green liquid. Pour through fine-meshed strainer.

Freeze immediately in an ice cream maker until slushy-firm. Scoop into a storage container and freeze until firm enough to scoop.

To find any recipe featured this month - use the search box and type: GardAug
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights GardAug
   September - Salsa, Corn and Jelly 
   October - Squash Dishes 
   November - Pumpkin Recipes 
   December - Herbal Cocktails 

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