I recently took a trip to New Orleans and I completely fell in love with the city! From the food, to Bourbon Street to Beignets and Muffalettas, the city was rich with culture. We ate and shopped til we couldn't eat or shop anymore. New Orleans has great restaurants. We ate at John Besh's Domineca and of course tried the classic Beignets from Cafe du Monde. They were amazing!!
While doing some shopping on magazine street, we stopped into a cute bakery called Sucre. It was so cute and so good! Since it felt like a million degrees outside we decided to get some sorbets and gelatos. It was a no brainer. I had an almond gelato and my sister had a lemon sorbet. They were both so refreshing, but naturally I've been regretting not getting that lemon sorbet ever since we got back. So I decided to make my own and its pretty comparable to the one we had in New Orleans. I wasn't able to get a picture though, we ate it too fast! It was gone in a flash...
You can use any fruits to make your own sorbet. Its very easy and such a refreshing summer treat!
Lemon Basil Sorbet
Ingredients:
2 cups water
2 cups sugar
1/2 cup basil leaves packed
1 cup fresh lemon juice (about 5 to 6 lemons)
2 tbsp lemon zest
Yields: 6
- Combine water & sugar Combine water and sugar in a large saucepan over medium-high heat. Bring to a boil, whisking often. Reduce heat to medium-low and simmer for 5 minutes, continuing to whisk, until sugar is dissolved.
- Add basil leaves to syrup and cool to room temperature. Once mixture has cooked, transfer to a large bowl and cover. Place syrup in refrigerator and refrigerate for at least 2 hours.
- Strain syrup through sieve to remove basil; squeeze out remaining liquid from basil leaves and discard. Whisk lemon juice and zest into basil syrup.
- Add lemon-basil mixture to ice cream maker and freeze according to manufacturer's instructions. Once sorbet is solid, transfer to an airtight container and freeze for at least 2 hours before serving.
