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Lemon and Basil Sorbet Recipe
|Superfine sugar||1 Cup (16 tbs)|
|Fresh basil leaves||20 Medium|
|Fresh lemon juice||1 1⁄4 Cup (20 tbs)|
Calories 221 Calories from Fat 0
% Daily Value*
Total Fat 0.06 g0.09%
Saturated Fat 0 g0.01%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 25 mg1%
Total Carbohydrates 57 g18.9%
Dietary Fiber 0.38 g1.5%
Sugars 51.9 g
Protein 2 g4.1%
Vitamin A 5.6% Vitamin C 59.9%
Calcium 1.6% Iron 1.1%
*Based on a 2000 Calorie diet
1 In a saucepan, pour 3 cups water.
2 Add the sugar, and heat slowly to boiling point.
3 Simmer for 5 minutes and remove this syrup from the heat.
4 Chop the basil leaves coarsely.
5 In a blender jar, add the chopped basil leaves and process in the blender with 3 tbsp cold water to reduce to a paste.
6 Add the lemon juice and the syrup and process very briefly.
7 Pour through a fine sieve into an ice cream maker.
8 Process until frozen.
9 If you do not have an ice cream maker, strain the mixture into a freezer proof bowl with a tight fitting lid.
10 Place the container in the freezer for 1 1/2 hours to freeze.
11 Remove from the freezer and break up the frozen mixture.
12 Beat vigorously to break up all the large ice crystals and make the mixture smooth.
13 In a bowl, beat the egg whites until stiff.
14 Fold in the stiffly beaten egg whites in the mixture.
15 Combine thoroughly without crushing too much.
16 Cover and return to the freezer for 2 hours.
17 Take out of the freezer shortly.
18 Serve in individual bowls when a little softened.