Lemon Basil Sorbet

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:

1. Add all ingredients to a pot and bring to a boil, stirring frequently
2. Reduce heat and cool
3. Freeze!
   1. If you have an ice cream maker, use that as instructed
   2. If you don’t have an ice cream maker:
      1. Add 3 cups of ice and 1/3 cup salt to two gallon-sized bags
      2. Pour sorbet mixture into two quart-sized bags and seal
      3. Place sealed quart-sized bags into gallon bags with ice and shake for 6 to 7 minutes, or until sorbet is frozen

OR

1. 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.