Lime-Basil Sorbet


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Lime-Basil Sorbet Recipe

I served this at my
Rack of Lamb 6 course dinner menu











This combination is extremely refreshing, 
you can increase the flavor by adding grated zest of the fruit and strain before freezing, 
it can be made ahead of time without an ice cream maker  
and keeps in the freezer for weeks

When to serve?   Just before the main entree...  because it is a refreshing palate cleanser

 


Lime-Basil Sorbet
recipe and photograph by www.finedinings.com



makes 6 - 8 servings

1/2 cup sugar
1/2 cup water
15 basil leaves, chopped coarsely
1/2 cup lime juice
6 - 8 basil sprigs for garnish

Combine first 3 ingredients in a saucepan, bring to a boil, cover and simmer 5 minutes.  Cool the mixture, add lime juice.  Puree in a food processor or blender, strain and transfer mixture to a shallow pan, cover and freeze until firm.   

Remove from the freezer, puree again in a food processor, put in a small bowl, cover and freeze.  

Use a melon baller to make 1 to 3 balls, place in a chilled stemmed glass and add a garnish, this is a great palate cleanser.

 

More Sorbet Recipes:

Grapefruit Mint
this is a classic palate cleanser, always a favorite

Lemon Thyme
for a different taste, try this one with fresh thyme

Lemon
a favorite for everyone.... so refreshing and easy to make 

Pink Grapefruit served on ice  
on frozen ice for a unique a palate cleanser 

Green Apple
with a quenelle of vanilla ice cream and a strawberry fan

Green Pea with Mint
an Amuse Bouche enclosed in a parmesan crisp  

Roasted Red Pepper
make into quenelles to resemble a carrot for a unique presentation

Tomato

savory...  great as a first course or with a green salad



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Recipes and Photographs created by Peggy Bucholz, Fine Dining Gourmet Recipes
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