Basil And Lime Sorbet Recipes

Steps:

• In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
• Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
• Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.

Steps:

• Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while.
• Add the lime juice and basil puree. Stir this up and leave to infuse for a while.
• Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer.
• Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own. Garnish with basil and a lime slice.

Steps:

• Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
• Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
• Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.

Steps:

• Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

Steps:

• Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat. Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours. Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.

Steps:

• Combine sugar, 1 cup juice and corn syrup in a medium saucepan over medium-high heat. Cook for 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 tbs. rind. Cover and chill (approximately 2 hours or overnight).
• Strain mixture through a fine seive; 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 servings with finely grated lime rind, if desired.

Steps:

• A couple of days before eating, tip everything into a blender or smoothie maker with 200ml water and blitz until very smooth. Pour into a freezable container and freeze overnight until solid.
• A few hours before serving, remove from the freezer and allow to defrost slightly so it slides out of the container in a block. Chop the block into ice cube-sized chunks and blitz in the blender or smoothie maker again until you have a thick, slushy purée. Tip back into the container and refreeze for 1 hr or until it can be scooped out.
• To serve, scoop the sorbet into chilled bowls or glasses and top with extra basil. If you want you can drizzle with something a little more potent, such as vodka or white rum.