Meyer Lemon Basil Sorbet Recipe 445 Food

LEMON BASIL SORBETTO

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.

MEYER LEMON-BASIL SORBET RECIPE - (4.4/5)

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.

MARINATED MELON WITH FRESH LIME-BASIL SORBET

Steps:

• Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Fresh Lime-Basil Sorbet on top or beside, if you wish.
• Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.
• Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.

BASIL LIMONCELLO SORBET

Steps:

• Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices.
• Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold.
• Pour the lemon mixture into an ice cream machine and churn according to the manufacturer's directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours.
• Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves.

MEYER LEMON SORBET

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

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!

MEYER LEMON SORBET

Steps:

• In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
• 2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
• Place sorbet in an airtight container and freeze until ready to serve.
• 3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.

MEYER LEMON SORBET

Steps:

• In small saucepan on medium high heat, make a simple syrup by combining sugar and water and heating until the sugar has completely dissolved, stirring constantly. Bring to a boil, boil one minute without stirring, and remove from heat. Allow to cool.
• Mix in the lemon juice and lemon zest.
• Chill in the refrigerator overnight.
• Pour into your ice cream maker and freeze according to the manufacturer's directions.