This sherbet is everything we want in a refreshing frozen treat. It's light and airy yet indulgent, with just the right balance of tart and sweet, and a hint of cream to round out the flavors. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com.
Special Diets:
Method
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 or ladle, 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 into 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 at least 6 hours before serving.
Nutritional Info
Serving Size
1/2 cup
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.