Sorbetto al Limone con Lamponi

Lemon Basil Sorbet with Raspberries

Servings 4

Ingredients:

1/2 cup loosely packed torn basil

leaves plus more for garnish

2 large lemons

1 cup sugar

1/3 cup raspberries (optional)

In a blender, puree basil with 1/4 cup Cold Water; chill in refrigerator. Finely grate zest from the lemons into a medium bowl.

Juice the two lemons; you should have 1/3 cup of fresh lemon juice; add the juice to the bows with zest.

In a heavy saucepan, combine one cup of sugar with 1/2 cup cold water. Heat over high heat, stirring, just until sugar has dissolved. Transfer syrup to a metal bowl, stir ion 1 1/2 cups very cold water.  Put bowl in an ice bath; stir mixture occasionally until thoroughly chilled, about 15 minutes.; than whisk in the lemon juice.  You can also put it in the refrigerator until its very cold.

METHOD 1:  ICE CREAM MACHINE

Freeze mixture in an ice cream maker, 15 minutes, then add the chilled basil puree. Continue to freeze according to the manufacturers instructions. Transfer to a airtight container and store in the freezer

METHOD 2- FREEZER METHOD. ( if you don't have a ice cream machine)

Pour the prepared lemon mixture into a  9 x 13 baking pan, and place in the freezer. Freeze for about 3-4 hours until the sorbet is almost completely frozen.  In a food processor  Puree the almost frozen sorbet, adding the basil puree until the sorbet is smooth. Transfer the sorbet to a airtight container. Freeze for another 4 hours or overnight.

Enjoy Chef Ed