Lime Basil Sorbet

Bright. Nice palate cleanser for Italian meal.

• Ready In: 42 mins
• Yields: 4 Cups

Ingredients

• 1 1⁄2 cups sugar
• 2  cups lime juice, fresh divided (about 15 limes)
• 1⁄2 cup light corn syrup
• 3⁄4 cup basil leaves, packed and coarsely chopped (sweet Italian or Lemon best)
• 2  cups water
• 1  tablespoon lime rind, grated (and some for garnish)

Directions

1. Combine sugar, 1 cup juice, and corn syrup in a medium saucepan over medium-high heat. Cook 2 minutes or until sugar melts, stirring constantly. Stir in basil. Cook 30 seconds. Remove from heat. Pour mixture into a bowl. Add remaining 1 cup juice, 2 cups water, and 1 tablespoon rind. Cover and chill. Strain mixture through a fine sieve; discard solids. Pour mixture into a freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon mixture into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with finely grated rind, if desired.
2. A traditional salt and ice electric freezer works best for this sorbet, as opposed to a tabletop freezer, which might not freeze the mixture firmly enough.