| Level: | Easy |
| Total: | 4 hr 50 min |
| Active: | 25 min |
| Yield: | 1 quart |
Ingredients
- 1/2 cup packed fresh basil leaves, plus additional baby leaves for garnish
- 1 1/2 cups sugar
- 1 1/4 cups fresh lemon juice (from about 8 lemons) plus 2 tablespoons fresh lemon zest, plus additional zest for garnish
- 1/2 cup corn syrup
- 2 tablespoons limoncello
- Pinch salt
Instructions
- Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices.
- Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold.
- Pour the lemon mixture into an ice cream machine and churn according to the manufacturer’s directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours.
- Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 228 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 0 g |
| Sugar | 56 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 33 mg |
Reviews
I made this because I had a friend coming over who can not eat dairy and I wanted something fun for dessert. Everyone loved it! The texture of the sorbet was perfect and you could really taste the basil, which went very well with the limoncello. I want to figure out if I can find a bigger ice cream maker to make larger batches.