Lime Basil Sorbet

By pattie_d

Ingredients

• A traditional salt and ice electric freezer works best for this sorbet, as opposed to a tabletop freezer, which won't freeze the mixture firmly enough. Use sweet Italian or lemon basil.
• 1 1/2 cups sugar
• 2 cups fresh lime juice, divided (about 15 limes)
• 1/2 cup light-colored corn syrup
• 3/4 cup packed basil leaves, coarsely chopped
• 2 cups water
• 1 tablespoon grated lime rind
• Finely grated lime rind (optional)

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

Combine sugar, 1 cup juice, and corn syrup in a medium saucepan over medium-high heat. Cook 2 minutes or until sugar melts, stirring constantly. Stir in basil. Cook 30 seconds. Remove from heat. Pour mixture into a bowl. Add remaining 1 cup juice, 2 cups water, and 1 tablespoon rind. Cover and chill. Strain mixture through a fine sieve; discard solids. Pour mixture into a freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon mixture into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with finely grated rind, if desired.



CALORIES 220 ; FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); CHOLESTEROL 0.0mg; CALCIUM 19mg; CARBOHYDRATE 58.7g; SODIUM 14mg; PROTEIN 0.4g; FIBER 0.5g; IRON 0.2mg