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Author Notes: This tart and refreshing sorbet combines classic flavors of summer with a buttermilk base. The Buttermilk Basil Sorbet recipe from which this is adapted has been floating around the internet for some time (possibly started by Weight Watchers?). I've reduced and replaced the sugar with honey, and steeped the buttermilk with corn to change it up. —D-YUH
Makes about 1 quart
- 1 cup honey, split
- 1/2 cup water
- 1 cup basil, chopped finely
- 2-3 teaspoons lime and lemon zest
- 3 tablespoons lime and lemon juice
- 4 cups buttermilk
- 2 ears corn, husked and shucked
- In a large pot, combine corn--kernels and cobs-- and buttermilk. Gently heat until you see small bubbles appear around the edges. Turn off heat and cover for 15-20 minutes. Then, uncover and let cool
- Meanwhile, bring 1/2 cup honey and 1/2 cup water to a boil. Remove from heat and add chopped basil. Let cool.
- Once the buttermilk has cooled enough to touch, fish out the cobs and strain the mixture to remove any visible husk hair. At this point, you can either add the corn back to the mixture and blend to desired consistency, or remove the corn altogether.
- Add the remaining honey, lime and lemon zest and juice to the cooled buttermilk and corn mixture and whisk until combined.
- Whisk in the basil syrup.
- Transfer to ice cream maker as per manufacturer's instructions, or pour into a casserole dish that will fit in your freezer, blending the mixture in a food processor every 2-3 hours for up to 9 hours until it has reached sorbet consistency.
- This recipe was entered in the contest for Your Best Frozen Dessert
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