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.
LIMONCELLO SORBET COCKTAIL
Steps:
- Cut the top third off each lemon. Cut a small slice off the bottom of each lemon so it stands up. Using a spoon, carefully scoop out the inside of each lemon, creating a lemon cup. Put the lemon cup in the freezer for at least 1 hour.
- Put the sorbet into the bowl of a food processor. Add the limoncello and vodka and process until smooth. Place the frozen lemon cups onto shot glasses filled with limoncello. Fill the lemon shells with the sorbet mixture and serve.
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
BASIL-LIME SORBET
This delicious sorbet combines basil and lime in a perfect, light dessert.
Provided by Mark Logan
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 2h35m
Yield 8
Number Of Ingredients 4
Steps:
- Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.
- Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.
- Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 27 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.4 mg, Sugar 25.4 g
LIMONCELLO SORBET
Make and share this Limoncello Sorbet recipe from Food.com.
Provided by Coasty
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring water to boil, add sugar and lemon zest. Stir until sugar has dissolved then cool.
- Strain out zest and add lemon juice. Freeze over night.
LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)
This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.
Provided by minnie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 6h35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
- Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
- Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 39.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 3.8 mg, Sugar 36.9 g
LIMONCELLO SORBET
this was taken from the food network website,im not sure wich chef it was. I love a sweet lemon sorbet on a hot summer evening.
Provided by Mortadella1985
Categories Frozen Desserts
Time P1DT10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- first make the simple syrup:.
- In a small sauce pan on med-high heat add the water,sugar and cornsyrup.
- Bring to a boil then turn down to low heat and stir until sugar is completely dissolved.
- Remove from heat and let cool completely.
- In a stainless steel bowl combine the lemon juice,limoncello and champagne/wine.
- Add the cooled simple syrup to the stainless steel bowl,stir well.
- Put the bowl in the freezer, stir and scrape the mixture every few hours until its completely frozen.
- scoop out with an ice cream scoop and serve. The consistency will be like a frozen slushy,NOT like an ice cream.
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.
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.
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