Strawberry Lemon Basil Sorbet

Wednesday, September 05, 2012

I tweeted about ordering an ice cream maker not long before I left Taiwan ... well, I finally put it to use! It's a small light blue Hamilton Beach one, with a maximum capacity of 12 ounces, but it's good enough for me. To celebrate Labor Day and the unofficial end of summer, I made some strawberry lemon basil sorbet over the weekend.

My mom grows two types of basil in her garden: Italian basil and Taiwanese basil (who would've thunk it!), so I had easy access to a fresh bunch.

I've never made ice cream or sorbet before (aside from an ill-fated attempt to freeze yogurt into "frozen yogurt" when I was younger), and I hadn't really looked at too many recipes, so I really just winged it based on the few recipes in the Hamilton Beach manual.

I used the juice of one-and-a-half lemons (a quarter cup).

Added an equal amount of water.

Stirred in several bunches of basil, and a tablespoon of sugar, and stuck it in the fridge to cool down for the machine.

I mashed some strawberries.

Took the lemon juice basil mixture out of the fridge after about 45 minutes (although later, when I reread the manual, I discovered a full 24 hours is recommended). I removed the basil leaves and replaced them with fresh ones.

In the mixture went, into the ice cream machine, for 15 minutes.

It wasn't as icy as I would've liked (a lot of it was only barely frozen), but the flavor was really, really good. Probably a little too intense. Next time, I'll add a little more water -- this barely made two mini-cup servings. This flavor combination would probably serve pretty well as a non-traditional palate cleanser between courses, if anyone still does that sort of thing.

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  1. Looks yummy.
    Most importantly, you have an ice-cream machine? I need one!



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