Free Online Recipes
|

Sign Up login
 
 

Lemon and Basil Sorbet Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Lemon and Basil Sorbet

Category   Desserts - Breads
Sub Category   None
Servings   3.5 cups
Preptime   30 min.

Ingredients
3/4 cup water
about 1 cup sugar, or less for more tart
grated zest of 2 lemons
1 3/4 cups freshly squeezed lemon juice
basil - finely chopped 10 leaves
lemon shells optional
egg white beaten
 

Instructions
Boil water, sugar, and lemon zest in a pan, stirring until the sugar has dissolved - about 5 min. Cool, chill, then add the lemon juice. Churn and freeze (if you have a ice cream maker).
You can make without an ice cream machine - pour mixture into flat freezer tray, allow to partly freeze, then beat to break up the ice crystals. The more you break it up the smoother it will be. When partially frozen mix in egg white thoroughly.
Zest Note: When peeling the zest, make sure no white pith is included, it will make the sorbet bitter.
Lemon Shells: Traditional way of serving, these are made by slicing a "lid" off the top of each lemon and removing insides, then freeze shells then pack them with sorbet and refreeze.


Originally Submitted
7/14/2004





0 Out of 5 from 0 reviews

You can add this Lemon and Basil Sorbet recipe to your own private DesktopCookbook.

 

 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.