Ruby Red Grapefruit and Basil Sorbet

  1. In a small saucepan, combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil.
  2. Remove from the heat and add the basil leaves.
  3. Set aside to steep in for 5 minutes.
  4. Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool.
  5. Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer's instructions.
  6. Transfer to a freezer-proof container with a lid and freeze until firm, 6 to 8 hours.

freshly squeezed ruby red grapefruit juice, simple syrup, basil, freshly squeezed lemon juice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/ruby-red-grapefruit-and-basil-sorbet-recipe.html (may not work)

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