Buttermilk-Basil Sorbet
8
Points®
Total time: 1 hr 35 min • Prep: 1 hr 29 min • Cook: 6 min • Serves: 12 • Difficulty: Easy
An incredible flavor 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
Lime zest
2 tsp, finely minced
Instructions
1
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.
2
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.
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 1/2 cup per serving.
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