Here is a refreshingly different twist to an ordinary citrus sorbet. It is intensely flavored and a scoop goes very well in a glass of sparkling water like S. Pellegrino. If you add a shot of rum or vodka, we won’t say anything.
Thai Basil Lemon-Lime Sorbet
2 springs fresh Thai basil
2 tablespoons fresh Thai basil, finely chopped
2 teaspoons grated lemon and lime zest
1 cup freshly squeezed lemon and lime juice
1 cup sugar
1 cup water
dash of salt
[amazon-product]0764524836[/amazon-product]Combine sugar and water in saucepan. Bring to a boil and cook until the sugar is dissolved, stirring occasionally. Remove from the heat, add sprigs of Thai basil, and steep for 5 – 10 minutes. Discard springs and allow syrup to cool room temperature. The syrup can be made in advance and stored covered in the refrigerator.
In a large pitcher or container, combine chopped Thai basil, zests, juices, and syrup. Refrigerate until cold. Freeze in an ice cream maker according to manufacturer’s instructions.
Adapted from “How to Cook Everything Vegetarian” by Mark Bittman
Photo by Nicholas Mistry