Ingredients
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3/4 cup
sugar
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3/4 cup
water
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1 cup
fresh basil leaves
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3 cups
freshly squeezed orange juice
Directions
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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.
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Mix in orange juice, and strain the mixture.
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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.
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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.
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