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Sunday, December 11, 2011

Lemon Basil Sherbet

Special Bonus recipe
I found this recipe on, a site that never lets me down. It's great and I didn't even use an ice cream maker. I froze it in a metal tray then put it in the food processor and whipped it up before serving.

1 cup half-and-half or light cream
2/3 cups granulated sugar
2 tablespoons honey
1 1/2 tablespoons lemon zest
8 fresh basil leaves, divided
2 cups whole milk
Juice of 3 lemons, chilled
Pinch fine sea salt

In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey, and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.

Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled. Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt, and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed. Freeze the sherbet mixture in an ice-cream maker, following manufacturer's instructions. For optimal flavor and texture, freeze sherbet for a couple of hours before serving. This would also work with lime, rosemary, lavender, orange, you get the picture.