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    Meyer Lemon-Basil Sorbet (with limoncello)

    Meyer Lemon-Basil Sorbet (with limoncello)

    Photo by Foodiewife F.

    <p>Sorbet is one of the easiest frozen dessert treats to make. I enjoy a scoop of sorbet, year-round. Sorbets are refreshing and a lovely palate cleanser after a heavy meal. An ice cream maker makes this easier to do, but if you don&#8217;t own one, you can just freeze the mixture of any fruit juice (or puree) and then scrape it out with a fork. This recipe uses a basil-infused simple syrup. I was surprised how much I love the combination of basil and sorbet! Typically, I add a little vodka to my sorbets, which prevents crystallization (you really can&#8217;t taste the vodka). This time, I added limoncello, which was perfect. You can leave out the alcohol, if you prefer.</p>

    • Prep Time


    • Cook Time


    • Servings



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    • For the simple syrup:

    • 2

      cups water

    • 2

      cup white sugar (see note in directions)

    • 1

      cup basil leaves, packed

    • Sorbet:

    • 1

      cup fresh Meyer** lemon juice (depending on size, 8-12 lemons)

    • 2

      Tbsp. Meyer lemon zest

    • Optional:

    • 2

      Tbsp. limoncello

    • Eureka lemons will work fine, too.


    <p>Use only fresh basil, as dried is not going to work with this recipe. I used one cup of fresh basil leaves, washed. Set aside.</p> <p>To make the simple syrup:<br />Bring water and sugar to a boil, then bring to a simmer until the sugar is completely dissolved, whisking often. NOTE: My suggestion is to add only 1-1/2 cups sugar if you prefer a bit more of a tart sorbet. The full 2-cups can be more on the sweet side.</p> <p>Remove the simple syrup from the heat, and add the basil leaves. Allow to steep for at least an hour. However, after making a few batches of this, I think that at least 2 hours is ideal. The longer you steep the basil in the simple syrup, the more the basil flavor will shine through. </p> <p>Strain the basil-simple syrup, cover and refrigerate until cold. (Can be done a day before).</p> <p>Zest the lemons until you have about 2 tablespoons. Juice the lemons until you have one cup. NOTE: I made a batch with only 3/4 cup of juice and was happy with it.</p> <p>If using an ice cream maker, pour the lemon juice into a spouted pitcher. Add the simple syrup and taste the mixture. This is where you can add more lemon juice, if you wish. </p> <p>Add the limoncello; turn on the ice cream maker and pour the mixture. Churn until frozen (approximately 20 minute), pour into an air-tight container and freeze. To serve, allow to soften at room temperature for about 10 minutes.</p> <p>TIP: I like to cut off the bottom of each lemon, so that they stand upright. Scoop out the pulp, after squeezing the lemon juice, and freeze in a zip-loc bag. These make cute serving containers.</p>


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