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Lemon Basil Sorbet Recipe

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4.5 from 55 reviews

Lemon Basil Sorbet is a refreshing and vibrant frozen dessert perfect for summer days. Combining the tartness of fresh lemons with the aromatic freshness of basil leaves, this sorbet offers a delightful balance of flavors. It’s naturally sweetened and requires no dairy, making it a light, palate-cleansing treat that’s easy to make at home.

Ingredients

For the Sorbet Base

  • 1 cup Fresh Lemon Juice (preferably from juicy lemons)
  • 1/2 cup Fresh Basil Leaves (use only fresh for maximum flavor)
  • 3/4 cup Granulated Sugar (can be substituted with agave syrup or honey)
  • 1 cup Filtered Water

Instructions

  1. Prepare the Simple Syrup: In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally until the sugar is completely dissolved. Once dissolved, remove from heat and allow to cool to room temperature.
  2. Infuse Basil Flavor: Add the fresh basil leaves to the cooled simple syrup. Let the mixture steep for about 15 minutes so the syrup absorbs the aromatic basil flavor. After steeping, strain the syrup to remove the basil leaves, pressing gently to extract all flavors.
  3. Mix Lemon Juice: In a mixing bowl, combine the fresh lemon juice with the infused simple syrup. Stir well to blend the flavors thoroughly.
  4. Chill the Mixture: Cover the mixture and place it in the refrigerator for at least 1 hour to ensure it’s well chilled before freezing.
  5. Freeze the Sorbet: Pour the chilled lemon basil mixture into an ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes, until it reaches a smooth sorbet consistency.
  6. Harden the Sorbet: Transfer the churned sorbet into an airtight container and place it in the freezer for at least 3 hours to firm up before serving.
  7. Serve and Enjoy: Scoop the lemon basil sorbet into bowls or cones. For garnish, optionally add a fresh basil leaf or a lemon twist to enhance presentation and aroma.

Notes

  • For a sweeter sorbet, adjust the sugar quantity to taste.
  • If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze; stir every 30 minutes to break up ice crystals until smooth.
  • Use fresh, high-quality lemons and basil leaves for the best flavor.
  • This sorbet is dairy-free and vegan-friendly.
  • Store leftover sorbet in an airtight container in the freezer for up to 1 week.

Find it online: https://mealoria.com/lemon-basil-sorbet-recipe/