Lime Basil Sorbet

A traditional salt and ice electric freezer works best for this sorbet, as opposed to a tabletop freezer, which won't freeze the mixture firmly enough. Use sweet Italian or lemon basil.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 1 1/2  cups  sugar
• 2  cups  fresh lime juice, divided (about 15 limes)
• 1/2  cup  light-colored corn syrup
• 3/4  cup  packed basil leaves, coarsely chopped
• 2  cups  water
• 1  tablespoon  grated lime rind
• Finely grated lime rind (optional)

Preparation

1. Combine sugar, 1 cup juice, and corn syrup in a medium saucepan over medium-high heat. Cook 2 minutes or until sugar melts, stirring constantly. Stir in basil. Cook 30 seconds. Remove from heat. Pour mixture into a bowl. Add remaining 1 cup juice, 2 cups water, and 1 tablespoon rind. Cover and chill. Strain mixture through a fine sieve; discard solids. Pour mixture into a freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon mixture into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with finely grated rind, if desired.

Nutritional Information

Calories:

220

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

0.4g

Carbohydrate:

58.7g

Fiber:

0.5g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

14mg

Calcium:

19mg