Basil Sorbet

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My friends back in {Michigan} are seriously cracking me up on Facebook. It’s been abnormally hot there this week. Like, 95 degrees hot. Welcome to a cool day in Arkansas, friends! It was 95 at noon today.

I joke, I play! I know it’s hot…but at least you have the awesome lake to dip into! And, while I live almost on the lake, the beach here at Cove Creek is about a hundred feet of trucked-in beach sand. And, it’s probably still under water as the lake level is high and the park remains closed.

I have the perfect refreshment for you, no matter where you are, and no matter how hot. I’m slowly checking off items on my list of basil recipes {and this was added on the spur of the moment}.

Basil Sorbet

{recipe from Eggs & Herbs}

1 cup sugar

1 cup water

3/4 cup lime juice

15-20 basil leaves, minced

Bring sugar and water to a boil in a saucepan. Allow to boil for one minute, remove from heat, and let cool completely {this is your simple syrup}. Combine simple syrup, lime juice, and minced basil leaves in a blender and puree.

Freezer method: Pour your blended mixture into a bowl and cover. Place in freezer for two hours. Remove from freezer and break into chunks. Place in blender to blend until smooth. Return mixture to freezer until ready to eat.

Ice Cream Maker method: Pour blended mixture into the bowl of your ice cream maker and churn for 20-25 minutes. Sorbet is ready to eat at this point or you can place in covered bowl in the freezer to firm up as desired. {We had some right away and it was delicious!}.

**notes** This was a tad bit tart for Thom so I think I’ll adjust the lime juice to 1/2 cup and add 1/4 water instead. I liked it as is 🙂

This was extremely refreshing on a hot evening after an EXTREMELY garlic-y pasta dinner. And who would have thought that basil and lime would make a lovely dessert?

Visit Julie over at Eggs & Herbs and check out her other recipes featured in her Herb of the Week tab! And…she has printable recipe cards!