Lemon-Basil Sorbet with Mixed Berries
I don’t usually spotlight recipes from magazines. This one, however from the May/June issue of La Cucina Italiana is stellar, and I want to be certain everyone sees it. Plus it features basil in a frozen dessert, a culinary combination the depths of which I am only beginning to plumb.
The Lemon-Basil Sorbet was an utter delight, astonishingly refreshing, remarkably light. The original recipe called for raspberries; aside from looking beautiful on the plate, they are a tart-sweet complement to the sorbet. Ultimately, I settled on the darker blackberries and blueberries. I found the more heavily perfumed berries a better match for the assertive basil and bright taste of lemon.
Whether you serve this as dessert or as a palate cleanser in a dinner dressed to the nines, the clean flavor of this icy sorbet will amaze everyone at your table. Serve the berries you enjoy most alongside, and do not pass this one up.
This is extremely simple to make. The only variable is measuring the basil. The recipe calls for ½ cup loosely packed torn basil leaves. The truth is that one person’s loosely packed is another’s not so loosely packed. This is quite clear if you compare the two photos, mine and the magazine’s. My sorbet is a darker green. That may be a result of the magazine’s photo editing process. I have no idea. I can tell you though, what you see in this photograph is exactly what I got.
Don’t worry about your basil darkening. Tear it immediately prior to adding it to the blender. The magazine wisely calls for blending it with cold water. As added insurance against darkening I chilled the blender jar with its blade in place, and I pureed the basil immediately prior to adding it to the already chilled and churning base mixture. That way it had no time to oxidize, and the lemon in the base mixture further prevented oxidation, keeping the basil a vivid green. Finally, I used Piccolo Fino Verde basil to decorate the plate. The tiny leaves of this compact and very prolific varietal are one of my favorite summer garnishes.
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Saturday, August 17th 2013 at 12:44 pm |
l’aspetto è delizioso e sono sicura che sia veramente rinfrescante, bella ricetta Adri !
Saturday, August 17th 2013 at 1:07 pm |
Grazie, Chiara,
Questo sorbetto e veramente fantastco. Dvvero rinfrescante e pulito.
Saturday, August 17th 2013 at 2:02 pm |
Looks and sounds like another keeper Adri
Saturday, August 17th 2013 at 2:14 pm |
Thanks Anthony,
It’s perfect to have after you come in from the heat.
Saturday, August 17th 2013 at 2:03 pm |
Troppo buono e preparato magistralmente 🙂 Complimenti e una buona domenica cara! 😀
Saturday, August 17th 2013 at 2:14 pm |
Ciao Ely,
Grazie! Un abbraccio a te!
Saturday, August 17th 2013 at 2:38 pm |
A refreshing and delicious sorbet ! I love the combination, perfect for summer!
Saturday, August 17th 2013 at 2:40 pm |
Ciao Paola,
Thanks – this is terrific. I hope you try it!
Saturday, August 17th 2013 at 6:40 pm |
Lemon + basil is one of my favorite combinations – I love it in desserts, drinks, cocktails, etc. This sorbet looks SO wonderfully refreshing, especially with the berries. YUM!
Saturday, August 17th 2013 at 8:22 pm |
Hi Amy,
I’m glad you like the flavor combo. It’s one of my favorites. This recipe rocks.
Sunday, August 18th 2013 at 6:18 am |
Gorgeous as always, Adri. I may need to dust off my ice cream maker for this one. I came home from Abruzzo to field of basil in my garden!
Sunday, August 18th 2013 at 7:41 am |
Ciao Michelle,
First, welcome home, and I am simply pea green, or should I say as green as the basil in your garden that I was not along for the ride. Isn’t it something how when you leave a garden alone for a while and then return, it is just a glory to behold. As important as it is to tend things, sometimes leaving them be is of benefit too. Now you’ll have to find ways to preserve one of the true glories of summer.
As for this recipe, definitely dust off you ice cream maker. This one is worth it! Alla prossima!
Sunday, August 18th 2013 at 7:27 am |
Fabulous Adri! I can taste the fresh clean flavors from your image. Adore the color and how you plated, with the berries off to the side.
LL
Sunday, August 18th 2013 at 7:43 am |
Hi Lori,
Thanks for the kind words!! This one is just so good, I had to shout about it. I hope you try it. Although the word is perhaps overused in the food world, this one is indeed a revelation. Un abbraccio a te!
Sunday, August 18th 2013 at 7:47 am |
What a flavor combination! How refreshing on a warm day. I just made cantaloupe sorbet this morning and will be trying this recipe next. I love my little ice cream freezer.
Sunday, August 18th 2013 at 8:40 am |
HI Cathy,
Oh, cantaloupe sorbet sounds wonderful. I just love these kinds of desserts for hot summer days. I hope you enjoy this one. Give that little ice cream freezer a workout!
Sunday, August 18th 2013 at 8:12 am |
Love the addition of basil.
Sunday, August 18th 2013 at 8:41 am |
Ciao Jovina,
Yes, the basil is such a wonderful flavor. Thanks for visiting. Alla prossima!
Sunday, August 18th 2013 at 10:34 am |
It looks so beautiful Adri!! And I never would have imagined putting basilico e limone together. Wow!!
Sunday, August 18th 2013 at 4:39 pm |
Ciao Trisha,
Thank you! This just blew me away. I hope you try it!
Sunday, August 18th 2013 at 12:39 pm |
Lemon with anything! Oh geez…but I might have to break down and buy an ice cream maker…
Sunday, August 18th 2013 at 4:40 pm |
Hi Laney,
What can Isay? I am certainly getting some mileage out of mine! I am having a ball experimenting.
Tuesday, August 20th 2013 at 10:01 am |
Ah the simple joys. You do them so elegantly. GREG
Tuesday, August 20th 2013 at 2:34 pm |
Thank you, Greg!
Tuesday, August 20th 2013 at 11:37 am |
Inusuale come dici tu e assolutamente da provare 🙂 Baci
Tuesday, August 20th 2013 at 2:43 pm |
Benvenuto!
Questo sorbetto è fantastico, rinfrescante, con un sapore pulito. Spero che voi provarlo! Alla prossima!
Wednesday, August 21st 2013 at 6:28 am |
I see you’re getting good use out of the new ice cream maker! This looks lovely—the color is gorgeous and I can only imagine the taste. Wonderful, refreshing way to end a meal.
Wednesday, August 21st 2013 at 7:10 am |
Hi Frank,
Good use indeed! I have done lots of experimentation, and am still learning the ins and outs. I am really, though very pleased with it.
Friday, August 23rd 2013 at 1:44 am |
Adri, Europeans and especially Italians love basil-based refreshing desserts such as this and so do I. I love the color of your lemon-basil-sorbet, the taste, the tanginess, everything – basil is so abundantly available right now, I should really try to make some sorbetto on the weekend – I can almost taste it. Lovely post, Adri – always such a delightful pleasure to “visit” you!
Have a great Friday!
Friday, August 23rd 2013 at 6:43 am |
Thanks, Andrea,
Try this one. You will not be disappointed. I saw it in the magazine a couple of months ago, and knew I wanted to try it. This one is a testament to recipe clipping!
Saturday, September 14th 2013 at 11:43 am |
Oh now this sounds exquisite! With summer on its way in Australia, I am bookmarking this, thanks for sharing xo
Saturday, September 14th 2013 at 2:10 pm |
Hi Liz,
Cheers! There’s lots to enjoy!
Saturday, October 19th 2013 at 4:14 am |
Adri! I am afraid I am a bit behind in my commenting… I apologize 🙁
Even though the weather is starting to get a bit chilly here, this looks wonderfully refreshing. I love the combo of lemon and basil, and I see what you mean about one person’s measurement varies from the next. I find that basil itself varies in flavor & oxidation rate as well. I will definitely bookmark this one for next summer- I might even make a delicious frozen cocktail with this! xx
Saturday, October 19th 2013 at 9:03 am |
Ciao Emilie,
This is woroth saving ’til next summer. Yes, basil can really differ – not to mention one cook’s measurements from another!