I’m one of those weirdos who would much rather have a refreshing, bright sorbet than a creamy, decadent scoop of ice cream. This summer has been hot and humid, so I whipped up this Lemon Basil Sorbet. You only need FOUR ingredients and a little bit of patience to experience this cool, vibrant, and smooth treat.
Here’s what you’ll need…
2 13.5 oz can coconut milk
1/2 oz fresh basil, finely chopped
1/2 cup honey
zest and juice of two whole lemons
Directions:
- Add all ingredients to a pot and bring to a boil, stirring frequently
- Reduce heat and cool
- Freeze!
- If you have an ice cream maker, use that as instructed
- If you don’t have an ice cream maker:
- Add 3 cups of ice and 1/3 cup salt to two gallon-sized bags
- Pour sorbet mixture into two quart-sized bags and seal
- Place sealed quart-sized bags into gallon bags with ice and shake for 6 to 7 minutes, or until sorbet is frozen
OR
- Pour mixture into a tin, place in freezer, and stir every 30 minutes until sorbet reaches desired firmness
Bonus Recipe:
Enjoy your Lemon Basil Sorbet as is, or top it off with a simple fruit compote!
Simple boil 2 cups fresh raspberries with 1/4 cup honey for 4-5 minutes, or until compote reaches desired consistency.
Try this fresh and bright summer treat!
- 27 oz canned coconut milk
- 2 whole lemons zest and juice
- 1/2 oz basil chopped
- 1/2 cup honey
-
Add all ingredients to a pot and bring to a boil, stirring frequentlyReduce heat and coolFreeze!If you have an ice cream maker, use that as instructedIf you don't have an ice cream maker:Add 3 cups of ice and 1/3 cup salt to two gallon-sized bagsPour sorbet mixture into two quart-sized bags and sealPlace sealed quart-sized bags into gallon bags with ice and shake for 6 to 7 minutes, or until sorbet is frozen
OR
Pour mixture into a tin, place in freezer, and stir every 30 minutes until sorbet reaches desired firmness
