Basil Sorbet-beautiful and great flavours
Making sorbet is so easy. When fresh fruits are in season is the best time to make fruit sorbet. In these suggestions fresh garden basil is also used. I like using Thai basil, purple basil and regular green basil for both colour and a fragant flavour.
It is such an easy dessert to make. Just add fresh mashed fruit with sugar and a little water if needed, heat to disolve the sugar. Cool to room temp and pour in to your sorbet/ice cream maker.
Sometimes I make a light fruit sorbet to cleanse the palate between courses in a special meal for guests. I often use chapagne in place of water, fresh fragrant herbs like basil and fresh fruit.
Basil likes hot, dry conditions to grow, and can not tolerate cool night temperatures. I especially love tropical fruit flavours with Thai basil as it has a minty overtone and fragrance.
5 oz sugar
500 ml water
2 oz fresh basil leaves
1 1/2 Tbsp lime juice
5 oz red raspberries
8 oz strawberries (or nectarines, makes a pink sorbet)
2 Tbsp raspberry liqueur
Method
Place the sugar and water in a sauce pan and heat to dissolve the sugar, stirring to prevent sticking.
When mixture is boiling, reduce heat to a gentl simmer for 3 minutes. Remove from the heat and let cool completely.
Wash the basil leaves and place them in a blender with the cooled syrup. Add the lime juice and pulse well.
Pour mixture in to an ice cream maker and follow the manufacturer’s instructions. When finished, place in the freezer until ready to use.
Wash your raspberries and strawberries. Cut the strawberries and mix them with the raspberries.
Add the liqueur and mix well.
Place in serving bowls with a scoop of the basil sorbet.
Pineapple Thai Basil Sorbet
Peach Strawberry Basil Sorbet
Yield
4 servings (serving size: 1 cup)
Ingredients
- 1 pint strawberries, sliced
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons sugar
- 1 to 2 teaspoons fresh lemon juice
- 1 pint peach sorbet
Preparation
Stir together first 4 ingredients; let stand about 20 minutes, allowing berries to release juices. Place several small scoops sorbet in 4 stemmed glasses or bowls; top with strawberry mixture.
Blueberry Basil Sorbet
- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon salt
- 3 pints fresh-picked blueberries rinsed and dry
- 1/4 cup freshly squeezed lemon juice
- 1 large egg white
Method
In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, purée the blueberries with the syrup and lemon juice until very smooth. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning.
Ingredients
Pineapple-Basil Sorbet
1/4 cups sugar
1/2 pineapple, rind, eyes, and core removed, finely diced
2 Granny Smith apples, skin on, diced fine
60 basil leaves
Scant 1/2 cup fresh pineapple juice
3/4 to 1 cup lemon juice
Instructions
Basil Sorbet
In a medium saucepan, bring 2 1/2 cups water and the sugar to a boil. Add the pineapple and apples, and simmer for 2 minutes. Add half the basil leaves. Cover, remove from heat, and allow to steep for 15 minutes. Place the mixture in a blender and puree. Add the remaining basil leaves and blend until smooth. It may be necessary to puree in several batches. Strain through a fine sieve into a stainless-steel bowl set over a bowl of ice water. When it's cold, stir in the pineapple and lemon juices. Pour into an ice-cream machine and churn according to the manufacturer's instructions.
Comments
veg foodie says :
worthyskincare says :
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