Basil sorbet is the green alternative to the classic lemon sorbet — not to confuse with sgroppino. It can be served at the end of a meal or even halfway through, ideal for cleaning the mouth and stimulating the digestion process.
This sorbet has the same ingredients but a different consistency, it’s denser and less watery, similar to ice cream. The preparation procedure changes just a little because everything is blended with an immersion blender instead of stirring. If you want to make the sorbet softer you can add a whipped egg white and the result will be very similar to a fruit ice cream.
Basil sorbet recipe
Basil sorbet is prepared with fresh basil leaves. Choose the small and soft ones (a bunch should be enough) and then cook them in a saucepan with 100 gr of sugar and a little water. When the sugar has completely melted, remove the pan from the heat and add 250 ml of white wine. Let the mixture cool for a couple of hours and then remove the leaves and add 2 tablespoons of lemon juice and some finely chopped basil leaves.
Pour everything into a freezer container and let it cool for about three hours, stirring every 30 minutes with a spoon to keep the mixture creamy.
Basil sorbet can be served on its own or as an accompaniment to sweet or savory dishes.
Browse the Photo Gallery to find out the best ways to serve basil sorbet!