No-Churn Lemon-Basil Sorbet

Ingredients and Weight:

• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water
• 1 cup (240 ml) fresh lemon juice (from about 6 lemons)
• 1 cup (60 g) fresh basil leaves, tightly packed
• 1 teaspoon (5 g) lemon zest (optional)

Preparation Time:

15 minutes

Cooking Time:

0 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Make a simple syrup: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Remove from heat and let cool slightly.
2. Puree the basil: In a blender or food processor, combine the basil leaves with 1/4 cup (60 ml) of the lemon juice. Puree until smooth.
3. Combine the ingredients: In a large bowl, whisk together the remaining lemon juice, the simple syrup, the basil puree, and the lemon zest (if using).
4. Freeze: Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 4 hours, or overnight.
5. Break and serve: When ready to serve, break the sorbet into chunks and scoop into bowls.

Nutritional Information:

(Per serving, about 1/2 cup)

• Calories: 120
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 0 mg
• Carbohydrates: 30 g
• Protein: 0 g

Dish Characteristics:

• Creamy and refreshing
• Bright lemon flavor with hints of basil
• Easy to make and no churn required
• Suitable for American taste preferences

User Comments:

• "This sorbet is so delicious and refreshing! The lemon and basil flavors are a perfect combination."
• "I love that this sorbet doesn't require churning. It's so much easier than traditional sorbet recipes."
• "I served this sorbet at a dinner party and it was a huge hit! Everyone loved the unique flavor."

Special Precautions and Tips:

• Use fresh lemons for the best flavor.
• If you don't have a loaf pan, you can freeze the mixture in an ice cream maker according to the manufacturer's instructions.
• The sorbet can be stored in the freezer for up to 2 weeks.