Lime and Thai basil sorbet

31 Aug

Lime and Thai basil sorbet

I found this recipe for basil-lime sorbet in a magazine I was leafing through in the doctor’s waiting room. I thought it sounded interesting, and jotted it down. The first time I tried it, I didn’t much like it, but decided to try it again with Thai basil.

What a transformation… The liquorice-cinnamony Thai basil combines beautifully with the sweet lime syrup to produce a palate cleansing, mouth tingling, refreshing sorbet. I often serve it with strawberries, but blueberries also work really well.

Lime and Thai basil sorbet
(makes about 750ml)

  • 220g caster sugar
  • 220ml water
  • 6 limes, juiced
  • 12-15 Thai basil leaves, shredded
  1. In a small pot, simmer the sugar and water, stirring regularly, until it becomes a syrup. Remove from the heat and allow to cool.
  2. Mix the lime juice with the syrup, then stir in an additional 250ml of water.
  3. Stir in the basil leaves, and blend.
  4. Chill for a few hours before churning in an ice cream machine.

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