Best 6 Meyer Lemon Basil Sorbet Recipes
Escape the summer heat with a refreshing and tangy treat: Meyer Lemon Basil Sorbet. This delightful sorbet combines the sweet-tart flavor of Meyer lemons with the aromatic freshness of basil, creating a taste sensation that will tantalize your taste buds. Made with just a handful of simple ingredients, this no-churn sorbet is incredibly easy to make and requires no special equipment.
In addition to the classic Meyer Lemon Basil Sorbet, the article also features two variations: a boozy Meyer Lemon Basil Sorbet with Vodka and a vegan Meyer Lemon Basil Sorbet. The boozy version adds a touch of sophistication with a hint of vodka, while the vegan version uses coconut milk instead of dairy, making it a perfect option for those with dietary restrictions. With its vibrant color, zesty flavor, and creamy texture, this sorbet is sure to be a hit at your next gathering.
MEYER LEMON-BASIL SORBET RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Use only fresh basil, as dried is not going to work with this recipe. I used one cup of fresh basil leaves, washed. Set aside. Simple syrup: Bring water and sugar to a boil, then bring to a simmer until the sugar is completely dissolved, whisking often. NOTE: My suggestion is to add only 1-1/2 cups sugar if you prefer a bit more of a tart sorbet. The full 2-cups can be more on the sweet side. Remove the simple syrup from the heat, and add the basil leaves. Allow to steep for at least an hour. However, after making a few batches of this, I think that at least 2 hours is ideal. The longer you steep the basil in the simple syrup, the more the basil flavor will shine through. Strain the basil-simple syrup, cover and refrigerate until cold. (Can be done a day before). Zest the lemons until you have about 2 tablespoons. Juice the lemons until you have one cup. Note: I made a batch with only 3/4 cup of juice and was happy with it. If using an ice cream maker, pour the lemon juice into a spouted pitcher. Add the simple syrup and taste the mixture. This is where you can add more lemon juice, if you wish. Add the limoncello; turn on the ice cream maker and pour the mixture. Churn until frozen (approximately 20 minute), pour into an air-tight container and freeze. To serve, allow to soften at room temperature for about 10 minutes. Tip: I like to cut off the bottom of each lemon, so that they stand upright. Scoop out the pulp, after squeezing the lemon juice, and freeze in a Zip-loc bag. These make cute serving containers.
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.
TART MEYER LEMON SORBET
A tasty tart Meyer lemon sorbet. It's paleo-friendly too, for my weirdo daughter.
Provided by Carol Anderson
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 36m
Yield 6
Number Of Ingredients 4
Steps:
- Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
- Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
- Scrape sorbet into a chilled loaf pan and freeze.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 42.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 4.6 mg, Sugar 36.8 g
MEYER LEMON AND BASIL FIZZ
Provided by Michael Symon : Food Network
Categories beverage
Time 5m
Yield 2 cocktails
Number Of Ingredients 5
Steps:
- In a pint glass, muddle the lemon slices with the basil. Add the vodka and stir. Strain into 2 rocks glasses filled with ice, and top with orange soda. Garnish with fresh basil leaves and serve.
MEYER LEMON SORBET
There were quite a few things I missed about the Bay Area when I packed up my bags and moved to France. Burritos, bean-to-bar chocolates, and "centered" people were some of them. Okay, I didn't miss the centered people. But I was surprised at how much I missed Meyer lemons, which are sweeter and more perfumed than regular Eureka lemons. Their vibrant, deep yellow color makes other lemons pale in comparison. If you're lucky enough to know someone with a Meyer lemon tree, you're likely to be handed a large sack of them when the fruits are in season. Some greengrocers and specialty markets now carry them, too. Otherwise, you can use regular Eureka lemons in this recipe, but increase the sugar to 1 cup (200 g).
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar. Pour into a medium bowl and let cool to room temperature.
- Stir in the lemon juice and Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- This sorbet will freeze quite hard because it contains an especially large amount of water, so it's best eaten shortly after it's frozen. Or, remove it from the freezer ahead of serving so that it's soft enough to scoop. You can omit the alcohol, but the sorbet will freeze up even harder.
MEYER LEMON SORBET
If you're lucky enough to have your own small trees of Meyer lemons or a specialty market that stocks them in season, I highly recommend making a delicious, cooling summer sorbet from them! The Meyer is highly prized among chefs. It's slightly sweeter than a regular lemon.....a cross between a lemon and a tangerine. It's an incredible lemon.
Provided by Citruholic
Categories Dessert
Time 20m
Yield 6 scoops, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
- When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!
Nutrition Facts : Calories 149.3, Sodium 1.6, Carbohydrate 40.4, Fiber 0.3, Sugar 35.3, Protein 0.3
Tips:
- If you don't have Meyer lemons, you can use regular lemons. Just add a little more sugar to taste.
- If you don't have fresh basil, you can use dried basil. Just add 1/4 teaspoon to the sorbet mixture.
- For a smoother sorbet, strain the mixture through a fine-mesh sieve before freezing.
- If you don't have an ice cream maker, you can freeze the sorbet mixture in a shallow dish. Stir it every 30 minutes or so until it's frozen solid.
- Serve the sorbet immediately or store it in the freezer for up to 2 weeks.
Conclusion:
This Meyer lemon basil sorbet is a delicious and refreshing treat that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and flavorful dessert, give this sorbet a try!
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