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Recipe Tue Jul 17 2007
Fresh basil sorbet was hiding out in my freezer when I arrived. My roomie Liz had crafted it using one of many harvests from our prolific basil plant. It's amazingly fragrant as basil should be, plus almost as simple as making ice. Almost. She didn't measure it out, so here the recipe is, approximated and as remembered after the fact.
1 cup sugar
1 cup water
1 cup lemon juice or other citrus (or 1/2 cup concentrated lemon juice + 1/2 cup water)
1/4 cup chopped basil (about 1 cup before chopping)
1/4 cup soy milk (optional to make it a bit more creamy)
Combine water and sugar in a saucepan, bring to a boil, mix well, turn off the heat and then let it sit. The sugar will have dissolved into the water to form simple syrup. Once it has completely cooled, blend everything (except optional soy milk) until smooth, and then chill until very cold, about 6 hours. Put the mixture in an ice cream maker for 30 minutes, per equipment instructions. If using soy, add it slowly while the ice cream maker is first turning.
If you don't have an ice cream maker, freeze the chilled mixture in a covered plastic container (it'll be easier to remove once frozen) for over four hours, breaking and mixing up well about every hour. If using soy milk, stir it in after 30 minutes or so to help avoid curdling with the citrus. It'll be more of an icy than a sorbet, but still quite tasty.