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Lemon-Basil Sorbet with Mixed Berries


Lemon Basil Sorbet With 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. Read the remainder of this entry »

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