If the experience of summer could be captured in a single dessert, I’m fairly certain it would taste very much like this homemade sorbet. Frosty lemon and lime juice, freshly picked backyard basil and smooth local honey come together in a sweet and tangy refreshing treat. The vibrancy of this sophisticated herbal infusion hits the spot on warm sunny days. This time of year, the best foods are made with ease and enjoyed in good company. Summer is for saturating the senses, savoring your surroundings and basking in the now. Simmer, steep, strain, chill, churn and freeze. Enjoy!
Ingredients
- 2½ cups filtered water
- ¼ cup freshly picked basil*
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lime juice
- 2⁄3 cup raw local honey (adjust to preferred sweetness)
- 1 cup fresh raspberries
Instructions
Place quart-sized lidded container in the freezer to chill.
Bring water to a boil in a medium saucepan. Turn off heat, add herbs and allow to steep for at least 30 minutes (less time for a subtle flavor, more for stronger), then strain.
Add strained lemon and lime juice and stir in honey until well combined.
Refrigerate until fully chilled (approx. 2 hours).
Churn in an ice cream maker** and then transfer to your pre-chilled container. Allow to set for several hours in the freezer.
Top with fresh berries and fresh herbs if desired. Enjoy!
About this recipe
*This recipe works equally well with mint, apple mint, lemon balm, rosemary or lavender. Explore the herbal flavor palette and have fun creating. You may also choose to experiment by adding seasonal fruit purées (melon, cherry, peach) for a richer, more full-bodied sorbet.
**If you do not have an ice cream maker, transfer your chilled infusion into a shallow freezer-safe container and place in the freezer. Whisk every 30 minutes until frozen (a few hours). The more often you scrape and whisk, the smoother the texture will be.
