Basil Lime Sorbet
- Yield 1 quart servings
This sorbet is sufficient reason to bring back the custom of serving a “palate cleanser” when switching from white to red wines at formal dinners.
- 2 teaspoons unflavored gelatin or powdered agar
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 cup freshly squeezed lime juice
- 1/2 cup finely chopped fresh basil
- 1 tablespoon grated lime zest
- Sprinkle the gelatin over 1/2 cup cold water to soften.
- Combine the sugar, salt, and 1 cup water in a saucepan, and bring to a boil over medium-high heat. Stir the softened gelatin into the pan. Cook for 1 minute, or until the gelatin dissolves.
- Remove the pan from the heat, and stir in 11/2 cups cold water, along with the lime juice, basil, and lime zest.
- Transfer the hot liquid to a storage container, and refrigerate uncovered until it is completely chilled (below 40ºF).
- Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft sorbet, or transfer the mixture to an airtight storage container and freeze until hard. Allow the sorbet to sit at room temperature for 15 minutes before serving if frozen solid.