Serve a scoop of this bright and refreshing sorbet over a bowl of sliced summer peaches. Or add it to your favorite gazpacho.
Recipe information
Yield
makes about 5 cups
Ingredients
Preparation
Step 1
Put the water and basil in a saucepan and bring to a boil over e medium-high heat. Remove from the heat and infuse for 30 minutes.
Step 2
Pour into a blender and whirl until the basil is completely pulverized. Strain into a measuring cup and add water if necessary to make 2 1/3 cups.
Step 3
Return the basil water to the saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder. Bring to a boil over medium-high heat.
Step 4
Pour the mixture into a medium bowl. Cover with plastic wrap and refrigerate overnight for the flavors to mature.
Step 5
Add the lemon juice and mix with an immersion blender.
Step 6
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
