Lemon Basil Sorbet Delight
Indulge in the refreshing taste of summer with this Lemon Basil Sorbet Delight, inspired by Diana Henry's culinary expertise in her book Crazy Water, Pickled Lemons. This enticing frozen dessert combines the zesty brightness of fresh lemon juice with the aromatic flavors of basil, creating a unique and sophisticated treat. Perfect for cooling off on a warm day or as a palate cleanser between courses, this sorbet is easy to make with an ice cream maker. After a subtle infusion of basil and lemon rind in creamy milk, this recipe brings together the perfect balance of sweetness and tang. Serve it as a delightful dessert or a sophisticated party treat, and watch your guests savor every bite.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Milk
10 ounces (300ml, heated just below boiling point)
Basil leaves
30 large (roughly torn)
Lemon rind
1 (cut into strips, white pith removed)
Caster sugar
5 1/2 ounces (150g)
Egg yolks
4 (room temperature)
Lemon juice
1 (freshly squeezed)
Whipping cream
5 ounces (150ml, lightly whipped)
Instructions
1
In a saucepan, heat the milk over medium heat until it reaches just below boiling. Remove from heat once bubbles begin to form.
2
Add the roughly torn basil leaves and strips of lemon rind to the hot milk. Cover and let the mixture steep for 1 hour to fully release the flavors.
3
In a mixing bowl, beat together the caster sugar and egg yolks until the mixture becomes pale and fluffy.
4
Strain the infused milk through a fine-mesh sieve to remove the basil leaves and lemon rind, pressing down with a spatula to extract maximum flavor.
5
Gradually stir the warm infused milk into the egg yolk and sugar mixture, combining well.
6
Transfer the mixture to a heatproof bowl and place it over a saucepan of simmering water (double boiler method). Stir continuously until the custard thickens slightly and coats the back of a spoon.
7
Remove from heat and pour the custard into a clean bowl. Allow it to cool completely.
8
Once cooled, stir in the fresh lemon juice for an extra citrusy kick.
9
In a separate bowl, lightly whip the cream until it thickens slightly. Gently fold the whipped cream into the cooled custard until fully incorporated.
10
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. Stop to scrape down the sides and beat the mixture with an electric beater three times during the freezing process for a creamy texture.
11
Transfer the finished sorbet to a container and freeze it for at least 2 hours before serving for the best texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Basil Sorbet Delight?
It is a refreshing frozen dessert that combines the zesty brightness of fresh lemon juice with the aromatic flavors of basil, resulting in a sophisticated summer treat.
Who inspired this specific recipe?
This recipe is inspired by Diana Henry's culinary expertise, specifically from her book Crazy Water, Pickled Lemons.
What are the main flavor profiles of this dessert?
The primary flavors are citrusy lemon and aromatic, fresh basil, balanced with sweetness from caster sugar and creaminess from milk and whipping cream.
How much milk is required for the Lemon Basil Sorbet?
You will need 10 ounces (300ml) of milk, which should be heated to just below the boiling point.
How many basil leaves are used in the recipe?
The recipe calls for 30 large basil leaves, which should be roughly torn before use.
How should the lemon rind be prepared?
The lemon rind should be cut into strips with the white pith completely removed to avoid bitterness.
How much caster sugar is needed?
The recipe requires 5 1/2 ounces (150g) of caster sugar.
What is the role of egg yolks in this sorbet?
Four room-temperature egg yolks are beaten with sugar to create a pale, fluffy base that thickens into a custard, providing a creamy texture.
How long should the basil and lemon rind steep in the milk?
The mixture should steep for 1 hour to fully release and infuse the flavors into the milk.
What is the best way to extract maximum flavor from the infusion?
Strain the milk through a fine-mesh sieve and press down on the basil and rind with a spatula.
How do you cook the custard base?
Use the double boiler method by placing the mixture in a heatproof bowl over simmering water and stirring until it coats the back of a spoon.
When should the fresh lemon juice be added?
Add the freshly squeezed lemon juice once the custard has been cooked and allowed to cool completely.
How much whipping cream is involved?
You need 5 ounces (150ml) of whipping cream, which should be lightly whipped before being folded in.
Do I need an ice cream maker for this recipe?
Yes, the instructions specify pouring the mixture into an ice cream maker and churning according to the manufacturer's directions.
How can I ensure the sorbet has a creamy texture during freezing?
You should stop and beat the mixture with an electric beater three times during the freezing process.
How long should the sorbet freeze before it is ready to serve?
The finished sorbet should be frozen for at least 2 hours to achieve the best texture.
Can this recipe be served as a palate cleanser?
Yes, its refreshing and sophisticated flavor profile makes it a perfect palate cleanser between courses.
What type of sugar is best for this recipe?
Caster sugar is recommended as its fine crystals dissolve easily into the egg yolks.
Should the milk be boiling when adding the basil?
No, the milk should be heated just below the boiling point and then removed from heat before adding the basil.
How many ingredients are in this recipe in total?
There are 7 main ingredients: milk, basil leaves, lemon rind, caster sugar, egg yolks, lemon juice, and whipping cream.
Is it necessary to remove the white pith from the lemon?
Yes, the white pith is bitter and should be removed from the strips of rind to maintain the sorbet's sweetness.
What is the texture of the whipped cream when added?
The cream should be lightly whipped so it thickens slightly but is still soft enough to fold into the custard.
What tags define this recipe's category?
Tags include frozen dessert, ice cream, sorbet, lemon, basil, refreshing treat, and summer dessert.
How should the custard be cooled?
After cooking over the double boiler, pour it into a clean bowl and allow it to cool completely before adding the juice and cream.
What is the purpose of beating the egg yolks and sugar?
Beating them until pale and fluffy ensures a light and airy structure for the custard base.
Can I use bottled lemon juice?
The recipe specifies freshly squeezed lemon juice for the best citrusy kick and flavor quality.
Why is the basil roughly torn instead of chopped?
Tearing the leaves helps release the oils for infusion while making them easy to strain out later.
How many servings does this recipe provide?
While the exact number of servings isn't specified, it uses 300ml of milk and 150ml of cream, typically serving 4 to 6 people.
What equipment is needed besides an ice cream maker?
You will need a saucepan, a mixing bowl, an electric beater, a fine-mesh sieve, and a heatproof bowl for the double boiler.
Is this sorbet suitable for a dinner party?
Absolutely, it is described as a sophisticated party treat that guests will savor.