Sunday, April 06, 2008

Lemon Basil Sorbetto

Sotto Sopra’s
Lemon Basil Sorbetto
by Executive Chef Bill Crouse

This sorbetto is amazingly refreshing and is great for an intermezzo between courses or on its own as a light dessert served with a simple sugar cookie.

2 cups Sugar
1 ½ cups Water
2 cups Lemon Juice
2-3 cups Fresh Basil Leaves

1. Combine the sugar and water in a pot and bring to a boil making sure the sugar is dissolved. This is called a simple syrup. Take off heat and let cool.
2. Combine the fresh lemon juice and basil leaves in a blender. Blend both items until the basil leaves are in small pieces.
3. Strain the lemon-basil mixture through a fine sieve – discarded the strained basil leaves and reserve the lemon juice in a large bowl.
4. Add the simple syrup (sugar/water) with the strained lemon juice and mix well.
5. Put the liquid in your ice cream machine and process. Transfer to a container when done and put in the freezer to firm up.

Recipe is from March 08 Sotto Sopra Cooking Class

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