Author Notes: Fresh orange basil sorbet —Oh Sweet Day!
Serves: 6 to 8
cup fresh basil leaves
cups freshly squeezed orange juice
- In a saucepan, combine sugar, water and basil. Simmer until sugar is dissolved, about 10 minutes. Strain the syrup, and chill in refrigerator for an hour.
- Mix in orange juice, and strain the mixture.
- If using ice cream maker, process mixture in it according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze until firm, at least 4 hours.
- If not using ice cream maker, pour mixture into a shallow non-stick banking pan. Freeze until frozen, about 2 hours. Leave the mixture in room temperature for 15 minutes to soften from the edges. Use a fork to scrape big chunks of mixture into a food processor or blender to blend until smooth. If it starts to melt, put it back in the freezer for 5 minutes. Immediately scoop the sorbet and serve.