Lime and Basil Sorbet

Today is Boxing Day, so it’s a good excuse to sit back, relax, and reminisce about ice cream and sorbet flavours from the past year. Naturally a few slipped through the net on Triple Motion, so I’ll do my best to start catching up.

We made Lime and Basil Sorbet many months ago, and it was a delicious and balanced recipe. Here’s what we used:

  • 10 limes
  • 1 lemon
  • 1 big bunch of basil
  • the usual sugar syrup (500g sugar dissolved into 500ml of water)

I juiced the limes and lemon and chopped the basil as finely as I could. We then added the sugar syrup until we had 18º on the Baumé saccharometer.

Easy as that. Just put it in the White Mountain freezer and crank!

The texture and flavour were darn near perfection, if we do say so ourselves…

p.s. this recipe was inspired by a dessert served at The Kitchin in Edinburgh last year.

Peter Gerard

Peter carried the hand-cranking ice cream tradition from his family in Missouri to Scotland and eventually to New York. He is now likely the biggest importer of White Mountain Freezers to Europe, having imported more than a dozen machines...

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