Escape the summer heat with a refreshing treat: meyer lemon basil sorbet. This tangy and aromatic sorbet combines the bright citrus flavor of meyer lemons with the refreshing herbal notes of basil. The result is a delicious and easy-to-make dessert that will cool you down and satisfy your sweet tooth. Whether you're looking for a light and refreshing snack or a simple dessert to end a summer meal, this meyer lemon basil sorbet recipe is sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON BASIL SORBETTO
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield about 1 quart of sorbetto
Number Of Ingredients 4
Steps:
- In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
- Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
- Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.
MEYER LEMON-BASIL SORBET RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Use only fresh basil, as dried is not going to work with this recipe. I used one cup of fresh basil leaves, washed. Set aside. Simple syrup: Bring water and sugar to a boil, then bring to a simmer until the sugar is completely dissolved, whisking often. NOTE: My suggestion is to add only 1-1/2 cups sugar if you prefer a bit more of a tart sorbet. The full 2-cups can be more on the sweet side. Remove the simple syrup from the heat, and add the basil leaves. Allow to steep for at least an hour. However, after making a few batches of this, I think that at least 2 hours is ideal. The longer you steep the basil in the simple syrup, the more the basil flavor will shine through. Strain the basil-simple syrup, cover and refrigerate until cold. (Can be done a day before). Zest the lemons until you have about 2 tablespoons. Juice the lemons until you have one cup. Note: I made a batch with only 3/4 cup of juice and was happy with it. If using an ice cream maker, pour the lemon juice into a spouted pitcher. Add the simple syrup and taste the mixture. This is where you can add more lemon juice, if you wish. Add the limoncello; turn on the ice cream maker and pour the mixture. Churn until frozen (approximately 20 minute), pour into an air-tight container and freeze. To serve, allow to soften at room temperature for about 10 minutes. Tip: I like to cut off the bottom of each lemon, so that they stand upright. Scoop out the pulp, after squeezing the lemon juice, and freeze in a Zip-loc bag. These make cute serving containers.
NO-CHURN LEMON-BASIL SORBET
Sweet, tart, and refreshing, this lemon sorbet with a touch of basil is the perfect ending to a meal! You can make this without an ice cream freezer, just allow plenty of time for it to freeze.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 7h
Yield 8
Number Of Ingredients 7
Steps:
- Combine sugar and water in a saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add basil sprigs, lemon juice, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
- Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
- Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
- Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2.7 mg, Sugar 45.2 g
MEYER LEMON SORBET
Make and share this Meyer Lemon Sorbet recipe from Food.com.
Provided by KLHquilts
Categories Frozen Desserts
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In small saucepan on medium high heat, make a simple syrup by combining sugar and water and heating until the sugar has completely dissolved, stirring constantly. Bring to a boil, boil one minute without stirring, and remove from heat. Allow to cool.
- Mix in the lemon juice and lemon zest.
- Chill in the refrigerator overnight.
- Pour into your ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 138.3, Fat 0.1, Sodium 2, Carbohydrate 36.2, Fiber 0.2, Sugar 34.3, Protein 0.1
MEYER LEMON SORBET
Make and share this Meyer Lemon Sorbet recipe from Food.com.
Provided by Tantric1
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
- 2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
- Place sorbet in an airtight container and freeze until ready to serve.
- 3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.
Nutrition Facts : Calories 317.6, Fat 0.3, Sodium 5.3, Carbohydrate 83.8, Fiber 2.7, Sugar 77.2, Protein 1
MEYER LEMON SORBET
There were quite a few things I missed about the Bay Area when I packed up my bags and moved to France. Burritos, bean-to-bar chocolates, and "centered" people were some of them. Okay, I didn't miss the centered people. But I was surprised at how much I missed Meyer lemons, which are sweeter and more perfumed than regular Eureka lemons. Their vibrant, deep yellow color makes other lemons pale in comparison. If you're lucky enough to know someone with a Meyer lemon tree, you're likely to be handed a large sack of them when the fruits are in season. Some greengrocers and specialty markets now carry them, too. Otherwise, you can use regular Eureka lemons in this recipe, but increase the sugar to 1 cup (200 g).
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar. Pour into a medium bowl and let cool to room temperature.
- Stir in the lemon juice and Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- This sorbet will freeze quite hard because it contains an especially large amount of water, so it's best eaten shortly after it's frozen. Or, remove it from the freezer ahead of serving so that it's soft enough to scoop. You can omit the alcohol, but the sorbet will freeze up even harder.
Tips:
- Use ripe Meyer lemons. This will ensure that your sorbet has the best flavor.
- Zest the lemons before you juice them. This will help to extract the most flavor from the lemons.
- Use fresh basil. This will give your sorbet a bright, herbaceous flavor.
- Chill the sorbet base thoroughly before churning. This will help to prevent the sorbet from becoming too icy.
- Churn the sorbet according to the manufacturer's instructions. This will ensure that the sorbet is properly churned and has a smooth texture.
- Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours before serving. This will allow the sorbet to firm up and develop its full flavor.
Conclusion:
Meyer lemon basil sorbet is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its bright citrus flavor and herbaceous basil undertones, this sorbet is sure to be a hit. So next time you are looking for a sweet treat, give this Meyer lemon basil sorbet a try. You won't be disappointed!
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