Basil Limoncello Sorbet Recipes
LIMONCELLO SORBET
this was taken from the food network website,im not sure wich chef it was. I love a sweet lemon sorbet on a hot summer evening.
Provided by Mortadella1985
Categories Frozen Desserts
Time P1DT10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- first make the simple syrup:.
- In a small sauce pan on med-high heat add the water,sugar and cornsyrup.
- Bring to a boil then turn down to low heat and stir until sugar is completely dissolved.
- Remove from heat and let cool completely.
- In a stainless steel bowl combine the lemon juice,limoncello and champagne/wine.
- Add the cooled simple syrup to the stainless steel bowl,stir well.
- Put the bowl in the freezer, stir and scrape the mixture every few hours until its completely frozen.
- scoop out with an ice cream scoop and serve. The consistency will be like a frozen slushy,NOT like an ice cream.
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- Combine water and sugar in a large saucepan over medium-high heat. Bring to a boil, whisking often. Reduce heat to medium-low and simmer for 5 minutes, continuing to whisk, until sugar is dissolved.
- Add basil leaves to syrup and cool to room temperature. Once mixture has cooked, transfer to a large bowl and cover. Place syrup in refrigerator and refrigerate for at least 2 hours.
- Strain syrup through sieve to remove basil; squeeze out remaining liquid from basil leaves and discard. Whisk lemon juice and zest into basil syrup.
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