a refreshing
frozen combination of lime juice, sugar, water and
basil leaves,
a beautiful pungent herb that can be used in so many unique ways to enhance
flavors.
In some instances it can be used to replace salt.
It can be used with fish, lamb, lean ground meats, stews, pasta, salads, soups
and sauces.
When
to serve sorbet?
Just before the
main entree for a refreshing palate cleanser
no ice
cream maker is required
This is very refreshing, easy to make ...
you can increase the flavor by adding grated lime zest then strain before freezing,
it can be made in advance.... it keeps in the freezer for weeks
small amounts in martini glasses make a beautiful presentation...
how easy is that and so elegant!
I served this
with my
Rack of Lamb
- 6 Course Dinner Menu
see all the photographs for more ideas
Lime Basil Sorbet
recipe and
photograph by Peggy Bucholz for www.finedinings.com
makes 6 - 8 servings
1/2 cup sugar
1/2 cup water
15 basil leaves, coarsely chopped
1/2 cup
lime juice
6 - 8 basil sprigs for garnish
Combine
the sugar, water and coarsely chopped leaves in a saucepan, bring to a boil, cover and
lower the heat, simmer for 5 minutes. Cool the
mixture, add the lime juice. Puree in a food processor or blender, strain and transfer mixture to a shallow pan or bowl, cover and freeze until firm.
Remove from freezer, puree the mixture again in a food processor, put in a small bowl, cover and freeze.
Use a melonballer to make 1 to 3 small balls per person; serve in chilled stemmed glasses
with the garnish. This is a great palate
cleanser to serve before the main entree.
