Basil Sorbet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g suar
- 1 lime (s), untreated, remove the zest it
- 2 pots basil
- 250 g natural yohurt (3.5%)
- 200 ml water
Print Recipe
Pin Recipe Instructions
- For the syrupy sugar, simmer the sugar with 200 ml water and the lime zest to half syrupy. Let cool down.
- Finely puree the basil leaves with the sugar syrup. Stir in the yogurt and add lime juice to taste.
- Stir the mixture in the ice cream maker until creamy. Depending on the machine, this takes about 20 minutes. Or freeze in the freezer for at least 4 hours. Stir again and again so that the ice cream is nice and creamy and freezes evenly.
- This recipe is more like a variation between sorbet and ice cream. For those with a sweet tooth, either punched melon balls drizzled with honey or balsamic strawberries or just a piece of lemon or nut cake go well with this.
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