It’s National Ice Cream Day. To celebrate, I’m making this recipe for Buttermilk Basil Sorbet from Weight Watchers.*
Ingredients
1 1/3 cup(s) sugar, granulated, divided
2/3 cup(s) water
1 cup(s) basil, fresh, cut into ribbons, minced*
4 cup(s) buttermilk
3 Tbsp fresh lime juice
2 tsp lime zest, finely minced
Instructions
- To make basil syrup, combine 2/3 cup sugar with 2/3 cup of water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add basil and simmer for 5 minutes; set aside to cool. (NOTE from SW - I strained the basil syrup at this point after reading the comments from others on the website.)
- In a large bowl, combine remaining 2/3 cup sugar with buttermilk, lime juice and zest; mix until sugar dissolves. Add cooled basil syrup to buttermilk mixture and mix thoroughly.
- Run sorbet mixture through an ice cream maker according to its package directions (if you do not have an ice cream maker, see notes below). Transfer sorbet to a container and freeze for 12 to 24 hours before serving. Yields about 1/2 cup per serving.
Notes
- To make this recipe without an ice cream maker, pour the mixture into a metal tray and place it in the freezer. When the mixture starts to freeze, rake a fork through it several times to break up the ice crystals. Repeat this process about 4 or 5 times over the course of three hours.
You can also pour the mixture into ice pop molds.
* The mixture is still cooling so I can’t vouch for the taste, but my mention of it on Twitter generated so much interest that I thought I’d better get the recipe up right away.
Tags: ice cream