The lemon and basil sorbet is a refreshing and light dessert, considered a classic after-dinner, digestive treat often enjoyed after a seafood course or as a refreshment in between courses. Its slightly sour aftertaste makes it so delicious that you can also enjoy it as a refreshing afternoon snack.
Making a creamy sorbet is not complicated, even without an ice-cream maker, but it requires some hours and organic lemons (ideally from Sicily or Sorrento). You will only need to mix the sugar syrup to the lemon and combine the mixture with the egg whites. After letting it cool in the freezer for around 6 hours, stirring it every 40 minutes during the first 2 hours, it will be ready to be enjoyed. The dessert won’t freeze completely, as the sugar lowers the water freezing point. You can serve it with basil or mint leaves.
Tips
If you have an ice-cream maker, you can prepare the sorbet in less than an hour by pouring the sugar syrup and the juice into it and following the instructions on the appliance.
This is normally a non-alcoholic dessert. If you don’t want to serve it to children, you can add limoncello to give it a pleasant kick. After all, this is the perfect treat to be enjoyed with a sparkly glass of champagne, rosé or dessert wine.
How to store Lemon and Basil Sorbet
You can store the sorbet in the freezer for about a month, wrapped in cling film or in single portion glasses. It is advisable to let it cool for a few minutes before serving.
Fun Fact
It is unclear where the term sorbet comes from. According to some, it comes from the Arabic word sherbeth, meaning fresh beverage, while others report that it is an onomatopoeic word coming from the Turkish sharber (to sip) or the Latin sorbeo (to sip or suck) – a reference to the sound we all make when we enjoy a sorbet. It seems that sorbet was drank since the 5th century BC, but the recipe was refined in Sicily to then become the dessert we love so much today.
Ingredients
How to make Lemon and Basil Sorbet
Pour the water and the sugar syrup in a pot and add the lemon zest and the basil leaves.
Pour the water and the sugar syrup in a pot and add the lemon zest and the basil leaves.
Turn the stove on and bring to the boil.
Turn the stove on and bring to the boil.
Transfer the juice into a bowl through a sieve and let cool.
Transfer the juice into a bowl through a sieve and let cool.
Once cooled, pour the lemon juice in the bowl and stir.
Once cooled, pour the lemon juice in the bowl and stir.
Whisk the egg whites and combine with 50 g /1/4 cup of sugar.
Whisk the egg whites and combine with 50 g /1/4 cup of sugar.
In the meantime, boil a pot of water with the remaining 200 g / 2 cups of sugar.
In the meantime, boil a pot of water with the remaining 200 g / 2 cups of sugar.
Once the sugar is completely melted, pour the mixture slowly on top of the egg whites, mixing with the electric whisk.
Once the sugar is completely melted, pour the mixture slowly on top of the egg whites, mixing with the electric whisk.
Once ready, add the lemon juice to it and combine gently, mixing from the bottom to the top.
Once ready, add the lemon juice to it and combine gently, mixing from the bottom to the top.
Pour the mixture in a container and freeze for 40 minutes. Once ready, stir to remove the ice crystals and put the container back into the freezer for another 40 minutes. Stir again 9 and then leave in the freezer for 5 hours.
Pour the mixture in a container and freeze for 40 minutes. Once ready, stir to remove the ice crystals and put the container back into the freezer for another 40 minutes. Stir again 9 and then leave in the freezer for 5 hours.
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Before serving, mix the sorbet with an electric whisk. You can serve it to your guests in single serving glasses decorated with a basil leaf. Enjoy!
Before serving, mix the sorbet with an electric whisk. You can serve it to your guests in single serving glasses decorated with a basil leaf. Enjoy!
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