Meyer Lemon and Basil Sorbet Recipe

Imagine a warm summer evening, laughter fills the air, and the scent of fresh herbs wafts from the kitchen. What if I told you that I have a refreshing dessert that fits seamlessly into this picture? Meyer lemon and basil sorbet is the cherry on top, or rather, the frozen delight that elevates any gathering.

What pairs well with this vibrant sorbet, you may wonder? Picture this: grilled chicken drizzled with fresh lemon juice or, for a vegetarian twist, a light salad featuring walnuts and goat cheese. Both complement the bright acidity of the sorbet perfectly. The creaminess of a well-made burrata also contrasts nicely with the tartness of the lemon, creating a beautiful balance of flavors. Lemon bars or a simple olive oil cake would also serve as delightful accompaniments, leaving your guests enchanted with every bite.

An Introduction to Meyer Lemon and Basil Sorbet

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Now, let’s dive into the world of Meyer lemon and basil sorbet. As a busy food blogger and registered dietitian, I often look for recipes that are not only delicious but also healthy. This sorbet ticks all the boxes. It’s refreshing, easy to make, and showcases simple ingredients that are often at our fingertips. The smooth, cold texture will make your taste buds dance, and the citrusy flavor is perfect for hot days.

I fell in love with Meyer lemons during a visit to a local farmers’ market. They were smaller than regular lemons – with a slightly darker skin – and I could tell they had a story to tell. Their zest had such a fragrant charm that it was difficult to resist putting them in everything I cooked. Fresh basil, on the other hand, has always been my favorite herb. Its aromatic qualities instantly elevate dishes, and it pairs so well with the tartness of citrus fruits.

Ingredients for Meyer Lemon and Basil Sorbet

Here’s what you need to make this delectable sorbet:

2 cups white sugar
2 cups filtered water
1 cup freshly squeezed Meyer lemon juice
2 tbsp finely grated Meyer lemon zest
½ cup fresh basil leaves
1 tsp grated fresh ginger
1/4 tsp sea salt

How to Make Meyer Lemon and Basil Sorbet

Embarking on this culinary journey is exciting. Here’s how you can make the sorbet:

Step 1: Prepare the Simple Syrup

Start by bringing the sugar and water to a boil in a medium-sized saucepan. Stir occasionally until the sugar dissolves completely. This creates your simple syrup, which serves as the base for the sorbet. I always believe that starting with a good foundation is crucial in cooking.

Step 2: Add the Meyer Lemon Juice

Once the sugar-water mixture is clear and bubbly, drop the heat to low. Now, pour in the freshly squeezed Meyer lemon juice along with the finely grated lemon zest. Stir everything together and allow the mixture to cool for about 15 minutes. The citrus bursts with flavor at this point.

Step 3: Infuse with Basil

While the mixture cools, it’s time to introduce the basil. I take the fresh basil leaves (make sure they are clean and dry) and toss them into the pot with the lemon mixture. Let them steep for about 10 minutes. This step is key; you want your sorbet to capture the essence of fresh basil without overwhelming it.

Step 4: Strain the Mixture

After letting it steep, use a fine mesh strainer to filter out the basil leaves, capturing the infused liquid. Now you have a beautifully flavored lemon-basil mixture ready for the next stage. The color alone is enticing.

Step 5: Add the Fresh Ginger and Sea Salt

Next, stir in the grated fresh ginger and sea salt. This tiny addition enhances the sorbet with a touch of warmth and complexity that you didn’t know it needed. Trust me, it makes a world of difference.

Step 6: Churn the Sorbet

Here comes the fun part: pouring the mixture into an ice cream maker. Follow the manufacturer’s instructions, and churn until it reaches the consistency of softly whipped cream. If you don’t have an ice cream maker, don’t fret! Pour the mixture into a shallow dish, and freeze it. Stir every 30 minutes for the first few hours to aerate it—this will keep your sorbet light and fluffy.

Step 7: Freeze and Serve

Once you reach the desired consistency, transfer the sorbet to an airtight container and freeze for at least four hours. When you’re ready, scoop, serve, and enjoy!

Recipe Notes

Each ingredient in this sorbet plays a vital role:

Meyer Lemons: They’re sweeter than regular lemons, hence the lower sugar content in this recipe. Plus, they add depth to the flavor.
Fresh Basil: This herb isn’t just a garnish; it brings a fresh and peppery note that complements the citrus beautifully.
Fresh Ginger: Adding this ingredient might seem unconventional, but trust me. The warmth it adds is subtle yet significant.
Sea Salt: A pinch can lighten and balance the sharpness of the lemon, making the flavors pop.

Recipe Variations

Feel free to get creative with this sorbet! Here are a few variations to consider:

1. Mint Infusion: Swap basil for fresh mint to create a refreshing mint-lemon sorbet.
2. Spicy Kick: Add a dash of cayenne pepper for a surprising heat that works wonderfully against the cool sorbet.
3. Coconut Milk Base: Replace part of the water with coconut milk for a creamier texture and an island vibe.
4. Berry Swirl: Toss in a handful of berries to create a marbled effect in your sorbet.
5. Limoncello Addition: For an adults-only treat, add a splash of limoncello just before freezing.
6. Herbal Blend: Mix in other herbs like thyme or lavender with the basil for a unique flavor profile.

Pamela Dunlap

Meyer Lemon and Basil Sorbet Recipe

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Prep Time 2 10

Cook Time 20

Total Time 2 30

Servings: 6

Course: Dessert

Cuisine: American

Calories: 140

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups white sugar
2 cups filtered water
1 cup freshly squeezed Meyer lemon juice
2 tbsp finely grated Meyer lemon zest
½ cup fresh basil leaves
1 tsp grated fresh ginger
1/4 tsp sea salt

Equipment

Whisk, bowl

Method

Step 1: Prepare the Simple Syrup

Start by bringing the sugar and water to a boil in a medium-sized saucepan. Stir occasionally until the sugar dissolves completely. This creates your simple syrup, which serves as the base for the sorbet. I always believe that starting with a good foundation is crucial in cooking.

Step 2: Add the Meyer Lemon Juice

Once the sugar-water mixture is clear and bubbly, drop the heat to low. Now, pour in the freshly squeezed Meyer lemon juice along with the finely grated lemon zest. Stir everything together and allow the mixture to cool for about 15 minutes. The citrus bursts with flavor at this point.

Step 3: Infuse with Basil

While the mixture cools, it’s time to introduce the basil. I take the fresh basil leaves (make sure they are clean and dry) and toss them into the pot with the lemon mixture. Let them steep for about 10 minutes. This step is key; you want your sorbet to capture the essence of fresh basil without overwhelming it.

Step 4: Strain the Mixture

After letting it steep, use a fine mesh strainer to filter out the basil leaves, capturing the infused liquid. Now you have a beautifully flavored lemon-basil mixture ready for the next stage. The color alone is enticing.

Step 5: Add the Fresh Ginger and Sea Salt

Next, stir in the grated fresh ginger and sea salt. This tiny addition enhances the sorbet with a touch of warmth and complexity that you didn’t know it needed. Trust me, it makes a world of difference.

Step 6: Churn the Sorbet

Here comes the fun part: pouring the mixture into an ice cream maker. Follow the manufacturer’s instructions, and churn until it reaches the consistency of softly whipped cream. If you don’t have an ice cream maker, don’t fret! Pour the mixture into a shallow dish, and freeze it. Stir every 30 minutes for the first few hours to aerate it—this will keep your sorbet light and fluffy.

Step 7: Freeze and Serve

Once you reach the desired consistency, transfer the sorbet to an airtight container and freeze for at least four hours. When you’re ready, scoop, serve, and enjoy!

Nutrition

Calories: 140kcalCarbohydrates: 36gFat: 0.1gSodium: 100mgSugar: 34gVitamin C: 30mgCalcium: 1mg

Notes

Each ingredient in this sorbet plays a vital role:

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Frequently Asked Questions

1. Can I use regular lemons instead of Meyer lemons?

Absolutely! While using Meyer lemons adds a unique sweetness, regular lemons will work too. Just be aware that you may want to adjust the sugar as they are more acidic.

2. How long does the sorbet last in the freezer?

The sorbet can last for about 2 to 3 weeks in the freezer. To keep it fresh, place a piece of plastic wrap directly on the surface before sealing it with a lid.

3. What is the texture supposed to be like?

When made correctly, this sorbet should be smooth and creamy. If it turns out icy, try letting it sit at room temperature for a few minutes before serving.

4. Do I need an ice cream maker?

Not at all! You can simply freeze the mixture and stir it every 30 minutes, as mentioned earlier. This will yield similar results.

5. Can I make this sorbet ahead of time?

Yes! Sorbet is perfect for make-ahead desserts. You can prepare it days in advance, which makes it ideal for entertaining.

6. How do I serve the sorbet?

Serve it in chilled dessert glasses or bowls. A sprig of fresh basil or a thin lemon slice as a garnish adds a lovely touch.

Conclusion

In conclusion, Meyer lemon and basil sorbet is the perfect way to cool down your summer days. With a handful of simple ingredients and a bit of your time, you can create a sophisticated dessert that will leave everyone asking for seconds. The balance of sweet, tart, and herbal notes makes every bite feel like a celebration of summer flavors. Plus, the versatility of this recipe allows for countless variations, so you can let your creativity shine. Whether you’re enjoying it on its own, with friends, or as part of a larger menu, this sorbet is guaranteed to impress. So tide up your apron, grab those lemons, and let’s make some homemade sorbet magic!

Meyer Lemon and Basil Sorbet Recipe – Whisk Guide