Make Ahead
Lemon Basil Sherbet or Sorbet
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13 Reviews
nayanna
November 19, 2019
This recipe is insane! The perfect balance of sweet and tart with the surprise of the basil. The texture was so luscious. I’ve been craving it since I ran out. Can’t wait to make again. Had no problems with the recipe. Everything worked.
Vera K.
May 27, 2017
The half and half curdled for me when I added the lemon zest. I ran it through a sieve and it was fine. The basil didn't come through, though. Still a good palate cleanser, thanks.
Sue
June 20, 2015
I'm very excited to try making this for my husband on Father's Day. The lemons I purchased are rather gigantic. Is there an estimate as to how much liquid makes up the juice of three lemons? This is my first attempt with my new ice cream maker, and I didn't know if differences in liquid would keep it from setting correctly. I can't wait to try it!
neighome
June 23, 2012
Love this recipe! So lemony and fresh! I sherbet is the perfect balance between creamy and refreshing. There wasn't as much basil flavor as I would like, though, so I'll add more next time. Thanks for sharing the recipe.
HoustonHeat
August 28, 2011
I've made this twice now and intend on making it regularly - it's the perfect balance between citrus tang and sweetness. I just used regular lemons, but will experiment with meyer lemons next. I don't have an ice cream maker, so followed DaniMama's suggestion of blending the ice hard frozen mixture in a blender (I don't have a food processor either). After blending, I let it freeze for another few hours, and then it truly became the texture of sherbet or sorbet. Great tip!
thirdchild
August 3, 2011
Just the right amount of tanginess and basil flavour, not vegetal-tasting, but supremely good. I served it with wild blueberry pie, and it was the perfect complement. Highly recommended, and thanks for the great recipe!
DaniMama
July 13, 2011
Made this without an ice-cream maker and it still came out great! I used meyer lemons and I added about an extra meyer lemon's worth of juice to the recipe. After allowing it to chill in the fridge for an hour or so, I froze it in an air tight container over night. I then carved out a serving into the food processor and blended it until it was nice and smooth. I liked this, too, because it kind of cut up the basil into even smaller pieces! Will make again!
qwickone
June 16, 2011
Mmm, mmm, MMM! The only thing I did differently was added more lemon juice until I was happy. I used it as a palate cleanser and it was FANtastic! Thanks for the recipe!
mdm
July 11, 2010
Delicious! I made this for my family and we all love it! Do you think this technique would work for other herbs? I'd like to make lavender ice cream, for example.
Sandy S.
August 6, 2010
Yes! This technique works great for all manner of herbs and spices, and teas too. If you're using a dried herb, though, you'll only need about 1/3 as much. If you want to see how this would work with a tea, you might want to check out my blog post featuring my recipe for Earl Grey ice cream with crystallized ginger: http://www.atthebakersbench.com/2010/06/on-not-baking-my-own-and-my-first.html
Cheers,
Sandy
Cheers,
Sandy
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