Lemon Basil Sorbetto Recipe 455 Food

NO-CHURN LEMON-BASIL SORBET

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.

SIMPLE SORBETTO

Steps:

• Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

LEMON SORBET

Steps:

• Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
• Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
• Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.

OLIVE OIL SORBETTO WITH BERRIES AND BALSAMIC

Steps:

• Combine the sugar, salt and basil with 1 cup water in a small saucepan and place over medium heat. Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar. Simmer gently for 2 minutes. Using a slotted spoon, remove the basil from the simple syrup and discard. Whisk the egg white in a medium bowl until frothy. Whisk the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil. Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch. Refrigerate until completely chilled, stirring occasionally, about 2 hours.
• To freeze the sorbetto, use a handheld blender to emulsify the base mixture. When the base looks creamy and smooth, pour it directly into an ice cream maker and churn according to the manufacturer's directions, about 15 minutes. When the mixture is the consistency of a thick milkshake (do not overprocess or it will separate), transfer to an airtight container and freeze until ready to serve, at least 3 hours and up to overnight.
• To serve, scoop the sorbetto into a small coupe or bowl, sprinkle with berries and drizzle with balsamic.

LEMON-BASIL GRANITA

Steps:

• Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
• Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
• Serve the granita in chilled glasses, garnished with the small basil leaves.

LEMON SORBET

Steps:

• In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
• In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
• If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

LEMON & BASIL SORBETTO RECIPE - (4.5/5)

Steps:

• 1. Add sugar and water into a large saucepan. 2. Place the saucepan over low heat and bring it to a boil, whisking frequently. Once the syrup starts boiling, reduce the heat and simmer for additional 5 minutes, whisking occasionally. 3. Remove saucepan from heat. Add in basil leaves and allow it to steep for 10 minutes, stirring once in a while. Strain syrup and remove the leaves. Set syrup aside and allow it to cool to room temperature. Takes about 30 minutes. 4. Add lemon juice and zest into the syrup. Whisk well. Chill mixture thoroughly to at least 4C and below. 5. Freeze mixture in an ice cream machine according to manufacturer's instructions. Pour churned sorbet into a tub and freeze for a few hours to firm up! 6. Garnish with basil leaves and lemon zest. Ready to serve!