An incredible flavor combination. For another delicious variation, swap cilantro or tarragon for the basil, and consider using lemon instead of lime.
- 1 1/4 cup(s) sugar, granulated, divided
- 2/3 cup(s) water
- 1 cup(s) basil, fresh, cut into ribbons, minced*
- 4 cup(s) low-fat buttermilk
- 3 Tbsp fresh lime juice
- 2 tsp lime zest, finely minced
To make basil syrup, combine 2/3 cup sugar with 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 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 1/2 cup per serving.