Lemon-Basil Sorbet – a delicious recipe with water, fresh basil, sugar, light corn syrup, Invert Sugar, Generous. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the water and basil in a saucepan and bring to a boil over e medium-high heat.
2
Remove from the heat and infuse for 30 minutes.
3
Pour into a blender and whirl until the basil is completely pulverized.
4
Strain into a measuring cup and add water if necessary to make 2 1/3 cups.
5
Return the basil water to the saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder.
6
Bring to a boil over medium-high heat.
7
Pour the mixture into a medium bowl.
8
Cover with plastic wrap and refrigerate overnight for the flavors to mature.
9
Add the lemon juice and mix with an immersion blender.
10
Freeze in an ice cream maker.
11
Pack into a plastic container and freeze for at least 2 hours before serving.
278
kcal
Calories
73
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/3 cups (560g) water, Packed 3/4 cup (37g) fresh basil leaves, 1 1/4 cups plus 2 tablespoons (275g) granulated sugar, 1/4 cup (68g) light corn syrup, and more.
Yes, Lemon-Basil Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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