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Photo of Buttermilk-Basil Sorbet by WW

Buttermilk-Basil Sorbet

8
Points® value
Total Time
1 hr 35 min
Prep
1 hr 29 min
Cook
6 min
Serves
12
Difficulty
Easy
An incredible flavour combination. For another delicious variation, swap cilantro or tarragon for the basil, and consider using lemon instead of lime.

Ingredients

Sugar

1⅓ cup(s), granulated, divided

Water

⅔ cup(s)

Fresh basil

1 cup(s), fresh, cut into ribbons, minced*

1% low-fat buttermilk

4 cup(s)

Fresh lime juice

3 tbsp(s)

Lime zest

2 tsp(s), finely minced

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.

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