Refreshing icy cold Basil Lime Sorbet is what you make when your given a huge bag of limes in July! I’m sure I could have made a picture of margaritas & still just might! Our basil is still growing better than weeds this season, last season no one could grow it in Sarasota County, some kind of virus was blowing around and it would just get spots & die. This year we have more than made up for it, I have arranged basil bouquets around the house & also been making hanging bird toys so they have fresh breath. (The Midwest Martha Stewart in me)!
I happen to know a wonderful couple that bring me lemons & limes from the citrus trees in their yard, you can’t even imagine how excited I am to have fresh picked off the tree produce since our HOA’s wont let us have fruit barring trees in the hood.
These limes look pretty perfect so they are getting the TOTAL scrub down!
There’s not a lot that goes into making sorbet, it’s just slightly time consuming squeezing & juicing the limes because when we moved to Florida, I gave my juicer to Goodwill!! What the hell was I thinking?! With only three or four ingredients you can make almost any sorbet.
Basil Lime Sorbet
- 8 Large Limes
- 4 Cups Basil
- 2 Tbs Lime Zest
- 1 Cup Sugar (or less)
- 2 1/2 Cups Water
Method To The Madness:
In a heavy sauce pan add the sugar and water, bring to a boil for 1-2 minutes and let cool to room temperature. You can zest & squeeze your limes while the simple syrup is cooling. Put the basil in the blender, add simple syrup & with TIGHT fitting lid blend on high for a couple minutes. Yes, I had a disaster, no photos this time! Run the juice through a sieve, stir the lime juice & zest into the liquid then pour into a sorbet maker and run for a 1/2 hour. Scoop slushy sorbet into a glass container & freeze with a lid on.
You can infuse simple syrup with any herbs that you like, maybe mint, lemongrass, even kaffir lime leaves or a vanilla bean to give it additional flavours, just steep your choice in the syrup while cooling.
Ready and waiting for the simple syrup to cool, then mixing it with the basil & blending.
I used 8 limes they were heavy, full of juice & highly acidic. You can get the most juice from your limes with the least muscle power if you microwave the fruits for 10-15 seconds.
After the bubbles settle, it turns to a deep dark green liquid.
Lime zest is the colored, perfumed and highly flavoured rind of the lime. Be sure to only remove the coloured rind and not the under-lying bitter white pith.
After straining through a sieve, I then add the fresh lime juice & zest.
Stir together & pour into sorbet maker. I’m sure if you don’t have one you can just pour into a glass bowl with a lid & freeze for several hours until frozen. I let this run in the sorbet maker for a half hour until it formed chunky ice crystals.
Spinning in the ice cream/sorbet machine……beautiful!
This is still a little slushy before it goes in the freezer, it could be perfect in a glass with a shot of Patron Silver shaken of course.
The seductive sweetness and tangy bite of citrus from the freshest ingredients need not be difficult.