Basil and Mint Sorbet

My youngest daughter, Christina, emailed today asking for the recipe for Basil and Mint Sorbet. I picked this up a few years ago while reading the book, Under the Tuscan Sun. It is a delightful summer dessert or palate cleanser between courses. It has the added benefit of being extremely easy.

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Basil and Mint Sorbet

serves 8

Sugar Syrup

1 cup water
1 cup sugar

Herbal Water

1/2 cup mint leaves
1/2 cup basil leaves
2 cups water, divided
1 tbs. lemon juice

Make a sugar syrup by boiling together 1 cup of water and 1 cup of sugar, then simmering it for about 5 minutes, stirring constantly. Cool in the fridge.

Purée mint leaves and basil leaves in 1 cup of water. Add another cup of water, 1 tablespoon of lemon juice, and chill.

Mix the sugar syrup and the herbal water well and process in an ice cream maker according to manufacturer’s instructions. Scoop into martini glasses or any clear glass dishes and garnish with mint leaves.

From: Mayes, Francis. 1997. Under the Tuscan Sun: At home in Italy. NY: Broadway Books, p. 129.