Thai Basil, Coconut And Lime Sorbet – a delicious recipe with coconut water, light agave, basil, lime juice, basil, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine coconut water and agave in small saucepan. Bring to a boil. Turn off heat.
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
Put remaining Thai basil leaves cut into chiffonade into a small bowl. Juice limes over basil.
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
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.
187
kcal
Calories
9
g
Fat
25
g
Carbs
25
g
Protein
FatCarbsProtein
* 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 6 ingredients. The key ingredients include: 2 cups coconut water, such as Vita Coco, 1/3 cup light agave nectar, 12-14 Thai basil leaves, Scant 1/4 cup lime juice (I used 1 1/2 limes), and more.
Yes, Thai Basil, Coconut And Lime 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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