Indulge in a culinary journey with our refreshing No-Churn Lemon Basil Sorbet recipe, a delightful treat that captures the essence of summer. This sorbet is an exquisite blend of bright lemon and aromatic basil, delivering a burst of flavors with every spoonful. With its creamy texture and vibrant green hue, this no-churn sorbet is a feast for the senses. For those seeking a vegan alternative, we present our delightful Vegan Lemon Basil Sorbet, crafted with coconut milk and cashew cream to create a rich and creamy texture.
For those with a sweet tooth, our No-Bake Lemon Bars offer a delightful combination of citrusy filling and buttery shortbread crust. These lemony squares are perfect for parties, picnics, or simply as a sweet treat. If you prefer a classic Italian dessert, our Lemoncello Sorbetto recipe will transport you to the heart of Italy with its refreshing lemon flavor and a hint of Limoncello liqueur.
And for a unique twist, our Lemon Basil Martini recipe combines the zesty flavors of lemon and basil with vodka and gin, creating a refreshing and flavorful cocktail. Each recipe in this collection offers a unique way to savor the vibrant flavors of lemon and basil, whether you prefer a sweet treat, a refreshing sorbet, or an elegant cocktail.
NO-CHURN LEMON-BASIL SORBET
Sweet, tart, and refreshing, this lemon sorbet with a touch of basil is the perfect ending to a meal! You can make this without an ice cream freezer, just allow plenty of time for it to freeze.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 7h
Yield 8
Number Of Ingredients 7
Steps:
- Combine sugar and water in a saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add basil sprigs, lemon juice, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
- Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
- Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
- Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2.7 mg, Sugar 45.2 g
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.
BASIL AND LIME SORBET
Steps:
- Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.
Tips:
- For a smoother sorbet, use ripe, juicy lemons and strain the mixture before churning.
- If you don't have an ice cream maker, you can still make this sorbet. Simply freeze the mixture in a covered container for 4-6 hours, stirring every hour to break up the ice crystals.
- To make a vegan sorbet, use a plant-based milk and yogurt instead of dairy.
- For a more intense lemon flavor, add a tablespoon of lemon zest to the mixture.
- Serve the sorbet immediately, or store it in the freezer for up to 2 weeks.
Conclusion:
This no-churn lemon basil sorbet is a refreshing and delicious treat that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With its bright citrus flavor and hint of basil, this sorbet is sure to be a hit with everyone who tries it.
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