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Lime and basil sorbet recipe

Lime and basil sorbet recipe


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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Sorbet

A refreshing sorbet with a wonderfully fresh taste. Don't be shocked by the addition of basil - the flavours work well together.

67 people made this

IngredientsServes: 8

  • 200g caster sugar
  • 250ml water
  • 180ml fresh lime juice
  • 20 fresh basil leaves, minced

MethodPrep:30min ›Cook:5min ›Extra time:2hr freezing › Ready in:2hr35min

  1. Make a syrup by bringing the sugar and water to the boil in a small saucepan; allow to boil 1 minute; remove from heat.
  2. Combine the sugar syrup, lime juice and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.
  3. Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.

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Reviews & ratingsAverage global rating:(66)

Reviews in English (56)

by brittlandk

The first time I tried this, it was a little too sour for my family, so for the second batch I added another half cup of simple syrup and it turned out GREAT. Also, it took longer than 2 hours to freeze the mixture (even starting with chilled simple syrup). I think this is best prepared a day in advance.This recipe is so easy and delicious, I will be making it several times this summer!-25 Jun 2008

by Heather

Ran out of lime juice - used lime + lemon + pineapple. Had no basil - used sage. Threw in frozen blackberries. The sorbet was DELICIOUS, just seedy from the blackberries. Yes my username should be FailureToFollowDirections.-10 Jun 2009

by Jamie

This is a great martini mixer!! Just add vodka. Garnish with a lime twist and 1 small basil leaf. Beautiful and so refreshing.-27 Mar 2009


INGREDIENTS

1 cup sugar
1 cup water
1/2 cup fresh pineapple cut into 2cm cubes*
1/2 cup fresh lime juice
20 fresh basil leaves, finely chopped

1. Make a simple syrup by bringing the sugar and water to a boil in a saucepan for 1 minute remove from heat.
2. Combine the syrup, lime juice, pineapple and basil in a blender puree. Pour the mixture into a container and cover.
3. Store in freezer until completely frozen, approximately for 2 hours.
4. Break the frozen mixture into pieces and place in the blender blend until smooth. Return to the container and cover. Store in freezer until ready to serve.

When ready to serve, scoop sorbet into bowls and garnish with basil.

*You can replace the fresh pineapple with 1/2 cup of canned pineapple cubes. As the canned pineapples come with its own sugar syrup, you can opt to reduce the amount of sugar syrup. Don’t throw the canned pineapple juice syrup away, there are many uses for it as seen here.

— For an adult version of this lime pineapple basil sorbet, just replace half cup of water with vodka —

This easy pineapple lime basil sorbet recipe is sure to be a summer hit with everyone at any time of the day.


  • 2 teaspoons unflavored gelatin or powdered agar
  • 1 cup granulated sugar
  • Pinch of kosher salt
  • 1 cup freshly squeezed lime juice
  • ½ cup finely chopped fresh basil
  • 1 tablespoon grated lime zest

Sprinkle the gelatin over ½ cup cold water to soften.

Combine the sugar, salt, and 1 cup water in a saucepan, and bring to a boil over medium-high heat.

Stir the softened gelatin into the pan. Cook for 1 minute, or until the gelatin dissolves.

Remove the pan from the heat, and stir in 1 ½ cups cold water, along with the lime juice, basil, and lime zest.

Transfer the hot liquid to a storage container, and refrigerate uncovered until it is completely chilled (below 40 degrees).

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft sorbet, or transfer the mixture to an airtight storage container and freeze until hard. Allow the sorbet to sit at room temperature for 15 minutes before serving if frozen solid.


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Lemon Basil Sorbet - 5 cups (ten ½-cup serving)

The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.

Yields

Ingredients

1½ tablespoons lemon zest, divided

1 cup packed fresh basil (if a stronger basil flavor is wanted, use 1½ cups)

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 175 (0% from fat) &bull carb. 47g &bull pro. 0g &bull fat 0g &bull sat. fat 0g &bull chol. 0mg &bull sod. 16mg &bull calc. 15mg &bull fiber 1g

Instructions

Prepare a lemon simple syrup with the water, sugar and 1½ tablespoons of the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Turn on the Cuisinart® ice cream maker pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


Lime and Basil Sorbet Refreshing Palate Cleanser to Serve before the Main Entree


recipe and photograph by Peggy Bucholz for
www.finedinings.com

Total Time: 15 min
Prep: 10 min
Cook: 5 min
Yield: 8 servings

Ingredients:

1/2 cup sugar
1/2 cup water
15 fresh basil leaves, coarsely chopped and 6 - 8 sprigs for garnish
1/2 cup fresh lime juice

Instructions:

Combine sugar, water and basil in a saucepan. Bring to a boil, cover, lower the heat and simmer for 5 minutes. Cool the mixture, add the lime juice. Puree in a food processor or blender, strain and transfer mixture to a shallow pan or bowl, cover and freeze until firm.

Remove from freezer, puree the mixture again, put in a small bowl, cover and freeze. Use a melon baller to make 1 to 3 small balls per person serve in chilled stemmed glasses with the garnish.


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Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Lime and Basil Sorbet

Lower Chittering is about an hour drive away, journey through meandering. hilly country road. Since it was still Spring, the weather was excellent with blue sky, cool breeze and very scenic. Green landscape as far as the eyes can see with some wild flowers blooming near and far.
Spotted few lonesome tree .. an excellent photography spot to catch either sunrise or sunset.

It was picturesque drive, all the way to the festival ground, like the photo (below).
The photo reminded me of a book about 3 gnomes' journey, out of their comfort zone, to look for their missing brother. I am sure most (especially my fellow readers residing in the UK) must have read this classic book in school.

"The Little Grey Men by B.B" . is the title of the book, first published in 1942.
I could almost see Dodder, Baldmoney and Sneezewort catching little fish for supper and camping along the banks. resting before continuing their journey in search of their brother Cloudberry.

Could you see them in the photo below. P

Lets leave the grey men be. there at Lower Chittering Creek for now.

a community fair that displays and sells their fresh produce.
This was where, for the first time I laid my eyes on fruit called Kiwano, with its interesting feature, interesting texture and taste.My daughter was sold when she saw the fruit. (and so was I).

Lower Chittering known for their sweet juicy oranges and other fresh produce.

No festival is complete without displaying locally made jam, preserve, fudge and among many stalls. there was one stall that kids and adults would stand in long queue to have one.
None other . the ICE-CREAM stall :D

Did you see the writing on the stall. in the photo collage above. 'For the Curious Palate' was emblazoned on the side of the stall.
"LIME and BASIL sorbet”. I was curious too.

This is the second ice-cream or sorbet that uses basil that I came across!

Remember my post 2 or 3 years ago. Strawberry and Basil Ice-cream . click photo on the right will take you to the recipe ..

Of course she MUST have Lime and Basil sorbet. I was glad that she did (I get to have a taste too :D ). and look at her. eating like an 8 year old . so messy

My first attempt to replicate the sorbet, turned out to be good. It's soft and rich but.
. there is always a BUT.

I think it was 2 tad too sweet for my curious palate.
This is not the end. try and try .. I shall :D
. to get the right balance, of sweet and sour, when I harvest my Tahitian limes from my backyard, looks like I am going to have a good harvest .
more than 20 limes on the tree and still counting.


Basil recipes

Lush and leafy fresh basil is a wonderfully aromatic herb, and this basil recipe collection showcases fantastic array of dishes and flavour combinations. Used a lot, but not solely, in Mediterranean cooking, there are sweet basil, peppery Greek basil, mild purple basil, and stronger Thai basil varieties.

Delicate basil leaves are best used raw, or added just at the end of cooking to maximise their flavour, as Tom Aikens’ does in his basil polenta recipe. Continuing on the Italian theme, it acts as the base of traditional pesto recipes such as Adam Gray’s basil and parsley pesto, or is often added to pasta, as Galton Blackiston does with his buttered basil linguine with tomato sauce. Basil and tomato are a perfect pairing, as illustrated by Frances Atkins’ elegant starter of a tomato and basil press.

Not only limited to savoury dishes, basil can complement sweet dishes, such as the fresh basil sorbet Matthew Tomkinson uses to top his gorgeous lemon meringue pie recipe.


Basil Lime Sorbet recipe

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.


Watch the video: Semifredo με φράουλες και λάιμ