SmartPoints® value per serving
1 hr 35 min
1 hr 29 min
An incredible flavour combination. For another delicious variation, swap cilantro or tarragon for the basil, and consider using lemon instead of lime.
1⅓ cup(s), granulated, divided
1 cup(s), fresh, cut into ribbons, minced*
Fresh lime juice
2 tsp(s), finely minced
- To make basil syrup, combine 150ml (2/3 cup) sugar with 150ml (2/3 cup) of water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add basil and simmer for 5 minutes; set aside to cool.
- In a large bowl, combine remaining 150ml (2/3 cup) sugar with buttermilk, lime juice and zest; mix until sugar dissolves. Add cooled basil syrup to buttermilk mixture and mix thoroughly.
- Run sorbet mixture through an ice cream maker according to its package directions (if you do not have an ice cream maker, see notes below). Transfer sorbet to a container and freeze for 12 to 24 hours before serving. Yields about 125ml (1/2 cup) per serving.
To make this recipe without an ice cream maker, pour the mixture into a metal tray and place it in the freezer. When the mixture starts to freeze, rake a fork through it several times to break up the ice crystals. Repeat this process about 4 or 5 times over the course of three hours.You can also pour the mixture into ice pop molds.