Lemon Basil Sorbet
A vibrant, sweet-tart sorbet infused with fresh basil and Meyer lemon zest. This vegan dessert is easy to prepare, requires minimal ingredients, and delivers a refreshing treat perfect for warm weather or anytime you crave a light dessert
Equipment
- 1 Large saucepan
- 1 Fine Mesh Sieve
- 1 Whisk
- 1 Ice Cream Maker
- 1 Airtight Freezer-Safe Container
Ingredients
- 2 cups water
- 2 cups granulated white sugar use organic sugar for vegan option
- ½ cup fresh basil leaves firmly packed
- 1 cup freshly squeezed Meyer lemon juice approximately 6 lemons
- 2 tablespoons finely grated Meyer lemon zest
Instructions
- Prepare Simple Syrup Base: In a medium-sized saucepan, combine the water and granulated sugar. Place over medium-high heat and stir frequently as the mixture warms. Once it reaches a boil, reduce the heat to medium-low and let it simmer gently for about 5 minutes, stirring often to ensure all the sugar dissolves completely and the syrup is clear.
- Infuse Basil Flavor: Remove the saucepan from heat and immediately add the fresh basil leaves to the hot syrup. Allow the basil to steep as the syrup cools to room temperature, which will take around 20-30 minutes. This step gently extracts the aromatic oils and flavor from the basil leaves without cooking them.
- Chill and Strain the Syrup: Transfer the basil-infused syrup to a large bowl, cover it, and place it in the refrigerator for at least 2 hours to chill thoroughly. Once chilled, strain the syrup through a fine mesh sieve to remove the basil leaves. Press gently on the leaves to extract every last drop of syrup, then discard the basil.
- Combine Citrus and Basil Syrup: Whisk the freshly squeezed Meyer lemon juice and the lemon zest into the cooled basil syrup until well blended. This mixture will form the flavorful base of your sorbet.
- Freeze in Ice Cream Maker: Pour the lemon-basil mixture into your ice cream maker and churn following the manufacturer’s instructions. The sorbet will transform into a smooth, icy texture in about 20-30 minutes, depending on your machine.
- Final Freeze and Serve: Transfer the sorbet into an airtight container and freeze for at least 2 additional hours to firm up before serving. This extra step helps achieve the ideal scoopable consistency.
Notes
- Substitution Tip: If Meyer lemons aren’t available, regular lemons can be used, though the sorbet will have a more tart and less sweet flavor profile. Adjust sugar if necessary to balance acidity.
- Basil Variation: For a milder herbal flavor, lightly bruise the basil leaves before steeping. Freshness of basil greatly impacts taste—use vibrant leaves.
- Storage Advice: Store leftover sorbet in an airtight container to prevent ice crystals from forming. For best texture, consume within one week.
- No Ice Cream Maker? You can freeze the mixture in a shallow pan, stirring every 30 minutes until firm to break up ice crystals and mimic a churned texture.
- Serving Suggestions: Garnish with a fresh basil leaf or a thin slice of lemon for a pretty presentation and extra zing.
