Best 4 Basil Lemon Ice Recipes
Indulge in the refreshing and flavorful Basil Lemon Ice, a delectable treat that combines the vibrant taste of basil and the zesty tang of lemon. This culinary delight offers a sensory journey that tantalizes the taste buds, leaving you feeling invigorated and refreshed.
From the classic Basil Lemon Ice, a timeless favorite known for its simplicity and refreshing taste, to the innovative Basil Lemon Ice with Berries, which adds a burst of sweetness and color, this article presents a versatile collection of recipes that cater to diverse preferences.
For those seeking a vegan and gluten-free option, the Basil Lemon Ice (Vegan and Gluten-Free) provides a delectable alternative without compromising on flavor. Additionally, the Basil Lemon Ice Pops offer a fun and portable way to enjoy this icy treat, making them perfect for summer gatherings or as a guilt-free snack.
Each recipe is meticulously crafted with step-by-step instructions, ensuring a seamless culinary experience. The Basil Lemon Ice recipe guides you through the process of creating the classic version of this refreshing treat, while the Basil Lemon Ice with Berries recipe adds a delightful twist with the incorporation of mixed berries.
For those following a vegan and gluten-free lifestyle, the Basil Lemon Ice (Vegan and Gluten-Free) recipe offers a delectable alternative. And for those seeking a fun and portable treat, the Basil Lemon Ice Pops recipe provides a refreshing and guilt-free snack.
Dive into the world of Basil Lemon Ice and embark on a culinary adventure that promises to tantalize your taste buds and leave you feeling refreshed and invigorated.
BASIL LEMONADE
Provided by Stacey Little | Southern Bite
Time 25m
Number Of Ingredients 4
Steps:
- In a medium sauce pan, muddle the sugar and basil together with a wooden spoon. Add 2 cups of water and cook over medium heat, stirring frequently, until all of the sugar has dissolved. Remove from the heat and allow the basil to steep in the syrup until cool. Once cool strain the simple syrup into a pitcher. Add 4 cups of water and the lemon juice. Stir well. Serve over ice with a garnish of basil and lemon.
LEMON BASIL SORBETTO
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield about 1 quart of sorbetto
Number Of Ingredients 4
Steps:
- In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
- Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
- Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.
CREAMY LEMON POPS WITH BASIL
Both refreshing and satisfying, these creamy lemon pops are just the thing for a hot summer day. Steeping the zest in the sugar syrup releases the essential oils, and the fresh lemon zest brightens everything up. Although unexpected, basil's sweetness pairs nicely with lemon, but feel free to experiment with another fresh herb, like bay leaves or thyme. A few fresh raspberries or blueberries would be nice if you'd like a little texture, but the bars are luxurious as is.
Provided by Samantha Seneviratne
Categories snack, finger foods, ice creams and sorbets
Time 9h30m
Yield About 10 to 14
Number Of Ingredients 7
Steps:
- Have a 10-pop (1/3 cup each) popsicle mold (or similar size) ready. Using a vegetable peeler, strip the zest of 3 lemons, taking care to leave the white pith behind. Finely grate the zest of the remaining lemon. (Save the remaining lemon juice for other use.)
- In a small saucepan, combine the zest strips, basil leaves, sugar and 1/2 cup water, then heat over medium. Cook, stirring, just until the sugar has dissolved, about 2 minutes. Cover and let steep for 15 to 30 minutes.
- Strain the sugar mixture through a fine-mesh sieve into a large glass measuring cup, pressing the solids to extract all the liquid. Discard the solids.
- Add the cream, milk, salt and the finely grated lemon zest, and stir to combine. Add a few berries to each popsicle mold, if using, then distribute the cream mixture evenly among the molds. Cover and freeze for 1 hour.
- After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.
LEMON AND BASIL ICE CREAM
From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. This recipe uses an ice cream maker, freezing time not included. Use the general guide lines on your specific ice cream maker.
Provided by AmandaInOz
Categories Frozen Desserts
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the milk just to the boiling point, then add the basil leaves and lemon rind. Take off the heat and leave to infuse for 1 hour.
- Beat the sugar and yolks together until pale and fluffy. Strain the milk, pressing the basil and lemon rind to extract any last bits of flavour. Stir this into the egg and sugar mixture.
- Put your bowl on top of a sauce pan of simmering water. Stir the liquid in the bowl constantly until it thickens slightly. If you scrape the back of a spoon through the mixture and it leaves a path, your custard is ready. Immediately pour it into another bowl and leave to cool.
- When cool, add the lemon juice to the custard. In a separate bowl, beat the cream lightly. When the cream has thickened, add to the custard mixture.
- Freeze in an ice cream maker, stopping three times during the freezing process to beat the mixture with an electric beater.
Nutrition Facts :
Tips:
- Use fresh basil for the best flavor. If you don't have fresh basil, you can use 1 tablespoon of dried basil, but the flavor will be less intense.
- Make sure the lemons are fresh and juicy. Meyer lemons are a good choice because they are sweeter and less tart than regular lemons.
- Use a microplane zester to zest the lemons. This will give you the most flavorful zest.
- If you don't have a microplane zester, you can use a regular zester or even a vegetable peeler.
- Don't overcook the basil syrup. It should be thick and syrupy, but it shouldn't be hard or caramelized.
- If you don't have a candy thermometer, you can test the syrup by dropping a small amount into a glass of cold water. If the syrup forms a soft ball, it is ready.
- Let the basil syrup cool completely before adding it to the lemonade.
- Serve the basil lemonade over ice.
Conclusion:
Basil lemon ice is a refreshing and flavorful summer treat. It's easy to make and can be enjoyed by people of all ages. With its bright green color and zesty flavor, basil lemon ice is sure to be a hit at your next party or gathering.
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