Recipes by the Herb: Basil

Basil Sorbet

Basil sorbet is the most refreshing, summery thing in the world.
— Andrea Ferrero, Cafe Torino


2 cups water
½ cup sugar
1 tablespoon corn syrup
¼ cup packed fresh Genovese or Italian basil leaves


  1. Bring water to boil.
  2. Drop the basil leaves in for 20 seconds, then remove.
  3. Add sugar and corn syrup to the water, bring to boil until the sugar and corn syrup are dissolved.
  4. Let cool a bit. Transfer into a plastic container, and put in the fridge to cool down.
  5. Mash the blanched basil with a mortar and pestle, or blend in a small blender or ninja, until it is a paste consistency.
  6. Once the syrup is completely cool (refrigerator temperature), add the basil paste and stir to combine.
  7. Transfer to ice cream or sorbet machine and process, or, if you don’t have one:
  8. Pour a very thin layer of the mixture onto a cookie sheet. Place in freezer until completely frozen.
  9. Shave the frozen mixture from the cookie sheet with a metal scraper.
  10. Serve immediately with a slice of watermelon.

For a downloadable, printable recipes click here.

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