Want to master the art of cooking escargot? You’ll exclaim, “Escarg-oh goodness!” when you eat this dish. Enjoy all of that delicious, garlicky butter with some crusty bread!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 4 |
Ingredients
- 1 cup sugar
- 1 cup water
- ¾ cup fresh lime juice
- 20 fresh basil leaves, minced
Instructions
- Make a simple syrup by bringing sugar and water to a boil in a small saucepan. Allow to boil for 1 minute, then remove from the heat. Let cool for about 10 minutes.
- Purée cooled simple syrup, lime juice, and basil in a blender. Pour into a container, cover, and place into the freezer until completely frozen, about 2 hours.
- Break the frozen mixture into pieces and place back into the blender. Blend until smooth. Return to the container, cover, and store in the freezer until ready to serve.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 4 mg |
| Sugars | 51 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
We decided to use mint instead of basil. It is an amazing recipe
I had a wonderfully refreshing basil-lime gelato once upon a time and I was in search of a recipe to use up all the limes & basil I happen to have. This was delicious just as written. Thank you so much for sharing! The next time I made it I wanted it a little creamy so I added 3/4 cup of plain unsweetened non-dairy coconut yogurt and I substituted 2/3 cup of honey for the sugar. So good!!
Wow! Surprisingly good. The combination of basil and lime almost tricks your palate into thinking “mint” but it has a very unique, refreshing flavour. It’s quite strong so next time i will add 1/4 cup of water to the final mixture prior to freezing. In my old Cuisinart ice cream maker, the cold mixture took about 40 minutes to reach a nice consistency. Plan on serving it IMMEDIATELY… it melts *very* quickly!
delicious! I added a little less lime and strained the basil out of the mix before I froze it, it turned out very nicely, I bet you could use an ice cream maker if you want a smoother texture.
I made the recipe as written using Splenda as my sweetener and liked the flavor. The sorbet (I think because it started out so watery) started freezing in my ice cream maker jamming the dasher. I will put it in the freezer and see what happens, however I expect it to be icy. Either way, I gave it four stars for the flavor of the recipe; I just need to figure out a better technique. UPDATE: The next day I thawed the sorbet a bit, put it back in my food processer to loosen it up, and loosely spooned it into a plastic bowl to go back into the freezer until serving. The results were 5*+. Granted the flavors may not appeal to everyone; be kind in your reviews. My dinner guests were so amazed with these flavors I ALMOST felt guilty for using someone else’s recipe and getting the credit!! Thank you Mark! My friends are now calling me “Chef”
This recipe was too sweet on my first try. I cut the sugar to half and it turned out great. Kids loved it.
This was very tart and not good. I think next time I will be adding more sweetness to the mix. But it did freeze up for me. Had good texture. Thanks, Happy Cooking!
Refreshing! I like a reviewer’s idea of using this as a drink mixer which makes me think that 3/4 c seeded/peeled cucumber (blended or pulverized) rather than lime juice, and would Also be light and refreshing, and, make a great mixer for a cucumber basil gin gimlet…I’m not even a fan of gin yet I Love a cucumber basil gimlet in summer, it’s so light and refreshing ~ cheers!
I found the flavors to be way too strong. I only used half of the simple syrup because others noted that it was too sweet–I think that would have been right had I added the whole thing. I ended up diluting it with at least another cup of water (more than the 1/2 cup I didn’t add by not including the other half of the simple syrup. It made it a little better but still not enough to make it again. Something that may have affected it was that I juiced key limes and didn’t use bottled juice. Maybe that would have diluted it?
Delicious!! Very unique and refreshing flavor, like a basil margarita. I tasted it when it was half frozen and it was a bit too sour for me, so I added a bit of agave nectar to sweeten it up. Rather than freezing, blending and refreezing, I just kept it in a tupperware and shook it up every couple hours to keep it from freezing solid. It takes much longer than 2 hours to freeze anyway, so this worked out great.
Found this recipe while looking for things to do with all the basil I had. Originally thought it to be an odd combination, but was very pleasantly surprised. It was absolutely amazing!!! Will definitely be making this one again and again!!
Very good one made it at my restaurant and people loved it.
Yummy. If you want to impress your guests with something different and delicious, give this a try.
Really delicious! The only problem I had was that the amount in given in the recipe definitely was not enough for 8 people. I would double it if you are really feeding that many, because they will for sure want more than just a small scoop!
This never quite froze for me–even after 2 days! Also, I didn’t think that this recipe tasted very good with the basil, and also way too sweet, inleast for my taste! (-: well, those are my comments!
Used this as a topping for spicy gazpacho, it went great!
This dessert is AMAZING. Simple ingredients, easy to prepare, and oh so full of wonderful flavor! Sure its half sugar but just a very small scoop goes a long way and is very satisfying. A great use for home-grown basil!
Delicious! We have a plethora of basil this summer, and made this on a whim. So glad I did! I followed the recipe exactly, and I was thrilled with the results. The only problem I have with this recipe is that it takes much longer than two hours for the sorbet to initially freeze, which wasn’t a big deal for me. I can’t wait to make this again. Next I’ll be trying a lemon-lime basil sorbet. Great recipe, thanks!
Very refreshing!
This was refreshing! I opted to make my simple syrup on the stove, add lime juice, then add basil leaves- let those steep in the lime/syrup mixture for 2 hours, then strained the basil leaves out. The sorbet had an excellent and refreshing flavor. The amount of basil taste was just right. Thanks for sharing!
I loved this sorbet! I’d made simple syrup for another recipe and had already added the juice and zest from two limes. I had about 1/2 cup leftover, so I used that and added about 20 fresh basil leaves to it. I froze it in my ice cream maker, and it worked out perfectly. It tastes fresh and fantastic. Even two days later, it wasn’t a frozen brick like some sorbets turn to.