Again, driven by the excess of an ingredient, I made Basil Lime Sorbet. Whenever I buy basil, I get way more than I need, but I hate wasting the beautiful and aromatic herbs. I found this recipe and it seemed like fate. I had an abundance of limes too.
Basil Lime Sorbet
~adapted from Mark Logan's recipe
- 3/4 cup sugar
- 1/4 cup strong honey ( I used bamboo honey.)
- 3/4 cup fresh squeezed lime juice, approximately 6 limes
- 20 fresh basil leaves, minced
1. Place sugar and 3/4 cup of water in a small sauce pot. Bring to a boil and allow to boil for 1 minute, making a simple syrup.
2. Pour the simple syrup in a blender. Add the honey, lime juice, and fresh basil. Puree.
3. Pour into a freezer safe container and freeze, stirring every couple of hours, whenever you think of it. It will take about a day to be solid enough.
My main alteration from the original recipe was using honey. I felt that the honey was an important flavor but overall, it was a bit sweet too sweet for me. As I was enjoying the refreshing basil, the perfect use for this recipe dawned on me - cocktails! Make a batch and keep it in your freezer. When your friends come over, just scoop some in a glass and add vodka or gin. It'll taste like a basil mojito.
I still have some more so who's coming over?
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Ellen said:
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Basil mojitos sound awesome. I'll try this with brown sugar. |
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Jessica@Foodmayhem said:
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Ellen, there's been really great basil in the farmer's market lately. |