Basil Sorbet and Red Fruit — Sorbet au basilic et fruits rouges

Making sorbet is easy.

Most of the time, you only need sugar, fruit, and sometimes water. Add lime or lemon juice, and it gives punch to your sorbet. In fact, I have a a particular inclination for any sorbet with lime or lemon. Then, wash, mix, strain, and let cool down are among the few actions that involve you, the cook. The rest is done with the machine, if you are lucky to have one. In the summer, I think that fruit sorbets are the best desserts that one can have after any kind of meal. It is light and refreshing, almost acting as a cleanser for your palate.
But what if you decide to make sorbet by replacing the fruit with a particularly fragrant herb, one that loves heat and summer — unlike me who h.a.t.e hot and humid, sticky summers. Come on, where is this beautiful Indian summer? Where is fall? I want them now!


Le basilic – Basil

This herb is green and agaisnt the red of seasonal fruit such as strawberries and raspberries, it is surprisingly good.

Basil likes hot, dry conditions to grow, and hates cold. We all know that. It is also considered the king of herbs by many.

I was attracted by this basil sorbet recipe featured in the last copy of the cooking magazine Delicious. Very simple to make and absolutely enchanting, if you like basil.
The association of the red fruit flavored with raspberry liqueur is a must. Try it, you will be surprised.

And did I mention that this is my entry for Sugar High Friday # 21 – Ice Ice Baby Event hosted by Delicious Life! Thank you Sarah for hosting the event!

Basil Sorbet and Red Fruit

You need:

  • 5.5 oz caster sugar
  • 500 ml water
  • 2 oz fresh basil leaves
  • 1 Tbsp lime juice (I added more since I like when it is lemony)
  • 4 1/4 oz raspberries
  • 9 oz strawberries
  • 2 Tbsp raspberry liqueur


Steps:

  • Put the sugar and water in a pot and heat to dissolve the sugar.
  • When it is boiling, reduce to simmer for 3 mns. Remove from the heat and let cool completely.
  • Wash the basil leaves and place them in a blender with the cooled syrup. Add the lime juice and mix well.
  • Strain (or not) the preparation and use an ice cream machine to make your sorbet. Follow the manufacturer’s instructions. When done, place in the freezer until ready to use.
  • Wash your raspberries and strawberries. Cut the strawberries and mix them with the raspberries.
  • Add the liqueur and mix well.
  • Place in serving bowls with a scoop of the basil sorbet.

Le coin français
Basil Sorbet and Red Fruit

Ingrédients :

  • 150 g sucre fin
  • 500 ml eau
  • 60 g feuilles de basilic frais
  • 1 càs de jus de citron vert (j’en ai mis plus car j’aime quand c’est bien citronné)
  • 120 g framboises
  • 250 g fraises
  • 2 càs de liqueur de framboises

Étapes :

  • Mettez le sucre et l’eau dans une casserole et faites chauffer pour dissoudre le sucre.
  • Amenez à ébullition et faites cuire à petits bouillons pendant 3 mns. Retirez du feu et laissez refroidir complètement.
  • Lavez les feuilles de basilic et mettez-les dans un mixer avec le sirop refroidi. Ajoutez le jus de citron vert et mélangez bien.
  • Filtrez (ou pas) la préparation et utilisez votre sorbetière pour réaliser le sorbet, Suivez les instructions du fabricant. Une fois fini, mettez-le au congélateur jusqu’au moment de vous en servir.
  • Lavez les framboises et les fraises. Coupez les fraises et mélangez-les avec les framboises.
  • Ajoutez la liqueur et mélangez bien.
  • Mettez dans des bols avec une boule de sorbet au basilic.
Posted in Uncategorized | 28 Comments

28 comments

  1. I was plesantly surprised when I saw this on your blog…because I just made some basil simple syrup today too! Your sorbet looks so green and refreshing. How’d you do it ? :o) The syrup that I made didn’t come out emerald green as yours.

  2. Pretty! I made a basil ice cream a few weeks back. It was … interesting, it kind of grew on us. But it lacked the gorgeous color of your sorbet …

  3. Béa, I am so sorry. I fear there is yet another month + of this hot summer heat.
    Basil sorbet – at least yours – looks beautifully intense and I love basil.

  4. Bea,
    you photos are stunning as usual, but this group the composition is just wonderful!
    I confess… I grow basil, and cook it often, but only limit in savory dish. Your refreshing sorbet looks so tempting, can’t wait to try it out!

  5. Bea, ces photos sont vraiment magnifiques ! J’aimerais pouvoir en faire autant et depuis quelque temps, l’idée de me perfectionner dans cet art difficile me trotte dans la tête…Je ne possède en tout et pour tout qu’un petit appareil photo numérique d’une centaine d’Euros mais peut-être est-ce suffisant pour commencer ? Pourrais-tu me donner quelques conseils pour commencer ? Je serais curieuse de savoir comment tu travailles, notamment au niveau des flous, des fonds (toujours parfaitement choisis et harmonisés avec le plat que tu présentes…)

  6. basilic et fruits rouges, l’association parfaite, alors en sorbet par ces températures, évidemment! une présentation toujours aussi sublime!

  7. I’ve been wanting to make some sorbet but lately, i haven’t spent much time at home. Eating out a lot this week!

    Fruit and herb combo sounds perfect. I might try something with the mint that are growing wildly in the garden! Thanks for the inspiration Bea.

    Beautiful photographs… as always! :)

  8. pas de sorbetière alors je m’invite dans ta cuisine, j’aime cette recette et en imagine toutes les applications.

  9. Absolutely gorgeous image of the sorbet Bea… I would never have thought to use basil in a sorbet, but why not? If it can look this good, it may also taste good or even better.

  10. Quelle super idée, basilic et fruits rouges! Et tes photos sont toujours aussi belles…!

  11. I had a lovely “basil sorbet with strawberry & tomato gazpacho” at a restaurant back home just a fortnight ago, and it was beautiful. I was thinking of recreating it at home, too. Lovely pics!

  12. I love the idea of a somewhat savory palate cleaser..if this is one or perhaps it’s a more of a dessert. I’m always taken with the French concept of “FOUR RED FRUITS”. I haven’t encountered it anywhere else and it’s such a good idea..I wish I knew more…I love ANYTHING with 4 red fruits :) and the touch of green makes it visually perfect.

  13. Merci Fabienne

    Bron, ahah, indeed, I did not think

    about that, but now that you say it!

    Jen, I don’t know how I did it. Nothing

    special. It just turned that green.

    Alanna, same thing. Not sure why yours

    did not have the same color. Was it

    lighter in color?

    Peggy, merci!

    Tanna, ah yes, sigh. I think this heat

    is general I am afraid.

    Kat, thanks. You too!

    Gattina, thanks a lot my dear. Like you, I had only had basil in savory, until this recipe.

    Ingrid, merci, je t’envoie un message, ok?

    Alhya, merci à toi, Trop gentil, encore une fois, mais je ne me plains surtout pas ;-)

    Choupette, merci!

    Mae, with mint, it must be delicious too I am sure! Thanks again!

    Anne, mais oui, quand tu veux !

    Rowena, thanks. I was curious myself when I saw the recipe. But really liked it.

    Milie, merci!

    Pille, ah this sounds nice with the gazpacho! I will have to try.

    Jeff, no I didn’t. The recipe did not ask for it.

    Ivonne, ;-)

    Chanelle, yes and we need that, don’t we?

    Carol, thank you! ah oui, les fruits rouges, on les aime, n’est-ce pas ?

  14. I have been reading your blog for a wild, and I am in love with your pictures! Please can you tell me witch camera do you use!?
    Thank you very much,
    Joana

  15. Pingback: Peach sorbet with cassis. « Caviar and Codfish

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