Thai Basil, Coconut and Lime Sorbet

By • July 5, 2010 • 15 Comments


68 Save

Author Notes: Thai basil, coconut and lime are great friends. Traditional components of Southeast Asian curries, the herbal anise notes of the Thai basil provide a flavor bridge between the sweet coconut and the tart lime. This silky sorbet is a refreshing dessert and would also work as a palate cleansing intermezzo.

Note: Make simple syrup one day ahead. If coconut water is unavailable, you can substitute 2 cups of water, although the texture of the sorbet will not be as smooth. If using water, you may also want to add a little more agave, or alternatively 1/2 cup plus 1 T cane sugar. - gingerroot
gingerroot

Food52 Review: This dessert is summer in a cup -- so refreshing, light and bright. Using coconut water is a brilliant touch; you get lots of coconutty flavor without weighing down the whole thing with heavy coconut milk. The basil flavor is actually fairly subtle next to the bigger flavors of coconut and lime, but it adds a wonderful aroma and counterpoint to the tart flavors. - vrunkaA&M

Serves about 3 cups

  • 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)
  • 20-24 Thai basil leaves cut into chiffonade
  • 5 tablespoons coconut milk, chilled (if using from a can make sure you shake can well before opening)
  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.

Tags: dairy-free, light, palate cleanser, tart

Comments (15) Questions (0)

Default-small
Default-small
Parmigiano-reggiano_gal

10 months ago PRST

Hi gingerroot- do you have a recommendation for a substitute for the agave nectar? I am sure that in addition to sweetness it adds creaminess to the texture but the facts about it are alarming.

Img_1958

10 months ago gingerroot

You know, I'd just use sugar, though maybe a little more than 1/3 cup. I'd love to know what you end up doing.

Parmigiano-reggiano_gal

10 months ago PRST

I think it needs an invert sugar for the texture but I could be wrong. I'll let you know what I do and the result. I can taste it just thinking about it. Yum.......
Have you tried adding just a hint of heat from a bird's eye chili? I might try that too.

Parmigiano-reggiano_gal

10 months ago PRST

I can't wait to make this! Thanks for entering it again- I can't believe I missed seeing this recipe.......

Img_1958

10 months ago gingerroot

Thank you, PRST! I'd love to hear your thoughts if you try it.

Default-small

11 months ago fhp

Made this.
Exactly ditto what dymnyno said.
I underline "artful" and add delicious.

Img_1958

11 months ago gingerroot

Hi fhp, thank you so much for letting me know! I'm thrilled you enjoyed it.

186003_1004761561_1198459_n

almost 4 years ago dymnyno

This sounds like an artfully conceived recipe based on a great knowledge of ingredients.

Img_1958

almost 4 years ago gingerroot

Thanks dymnyno! What a nice compliment - you've made my day. I have never had as much fun or been more inspired in the kitchen than since joining the food52 community.

Default-small

almost 4 years ago ody

This looks delicious---the coconut water is a particularly nice touch. I can't wait to give it a try!

Img_1958

almost 4 years ago gingerroot

Thanks ody, let me know what you think!

Winnie100

almost 4 years ago WinnieAb

This sounds really amazing!

Img_1958

almost 4 years ago gingerroot

Thanks WinnieAb!! I joined food52 a few weeks ago, during the cucumber contest, and your Cucumber sherbet looked so good. I've been experimenting with frozen concoctions ever since.

Dsc_0675-x2a

almost 4 years ago Sagegreen

This looks great!

Img_1958

almost 4 years ago gingerroot

Thanks Sagegreen! I experimented with this sorbet and made it a few different ways; I think the coconut water and agave give it the softest, silkiest texture.