Thai Basil, Coconut And Lime Sorbet

1. 1

   Combine coconut water and agave in small saucepan. Bring to a boil. Turn off heat.

2. 2

   Place 12-14 Thai basil leaves in a large glass container with a spout (such as a quart pyrex measure) and muddle with a spoon to bruise leaves. Add hot coconut water mixture to leaves. Let mixture cool. Cover with plastic wrap, place in refrigerator overnight.

3. 3

   Put remaining Thai basil leaves cut into chiffonade into a small bowl. Juice limes over basil.

4. 4

   When ready to make sorbet, discard steeped basil leaves from coconut water syrup. Add chilled coconut milk and lime juice with basil chiffonade to coconut water syrup. Stir to mix.

5. 5

   Pour mixture into your ice cream maker and process according to manufacturer's instructions. After 40 minutes in my machine, the sorbet was silky but soft. Before transferring to a container, mix to combine basil ribbons (some clumped together on the paddle of my machine). Freeze at least an hour or two more for a smooth, firm sorbet.

* Per serving · 4 servings · Values may vary.