Wednesday, July 9, 2008
Blood Orange Basil Mint Sorbet
1 cup water
1 cup sugar
2 cups blood orange juice
1/2 cup packed basil leaves
1/2 cup packed mint leaves
3 tablespoons fresh lime juice
2 tablespoons orange liqueur* (such as Cointreau or Grand Marnier)
How to make Blood Orange Basil Mint Sorbet
Combine the water and sugar in a small saucepan. Bring to a boil and cook until the sugar has dissolved. Remove from heat and add the blood orange juice, basil and mint. Let steep for about 5 minutes.
Add the lemon juice and strain into a bowl. Chill completely.
Stir in the liqueur and freeze mixture in your ice cream machine according to manufacturer's instructions. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer for a few hours until firm.
Makes approximately 1 quart.
*The liqueur can be omitted from the recipe, if desired, but it is recommended to keep the sorbet from getting too hard and icy.
Read more about this recipe at: http://stickygooeycreamychewy.blogspot.com/2008/05/shf-43-citrus-blood-orange-basil-mint.html