Lemon Basil Sherbert
From fluffy24 14 years ago
- 2hrs.30 mins to make
- Serves 6
This sherbet is everything we want in a refreshing frozen treat. It's light and airy yet indulgent, with just the right balance of tart and sweet, and a hint of cream to round out the flavors.
Ingredients
- 1 cup half-and-half or light cream shopping list
- 2/3 cup granulated sugar shopping list
- 2 tablespoons honey shopping list
- 1 1/2 tablespoons lemon zest shopping list
- 8 fresh basil leaves, divided shopping list
- 2 cups whole milk shopping list
- juice of 3 lemons, chilled shopping list
- Pinches fine sea salt shopping list
How to make it
- In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey and lemon zest. Bring to a simmer, stirring occasionally to dissolve the
- sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.
- Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.
- Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of
- honey, if needed. Freeze the sherbet mixture in an ice-cream maker, following manufacturer’s
- instructions. For optimal flavor and texture, freeze sherbet for a couple of hours before serving.
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