Recipe courtesy of Tiffani Thiessen
Episode: Ladies who Lunch
Total:
4 hr 50 min
Active:
25 min
Yield:
1 quart
Level:
Easy

Nutrition Info

Healthy
Total:
4 hr 50 min
Active:
25 min
Yield:
1 quart
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1/2 cup packed fresh basil leaves, plus additional baby leaves for garnish
  • 1 1/2 cups sugar 
  • 1 1/4 cups fresh lemon juice (from about 8 lemons) plus 2 tablespoons fresh lemon zest, plus additional zest for garnish
  • 1/2 cup corn syrup 
  • 2 tablespoons limoncello 
  • Pinch salt 

Directions

Watch how to make this recipe.

Special equipment: an ice cream maker

Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices.

Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold.

Pour the lemon mixture into an ice cream machine and churn according to the manufacturer's directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours.

Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves.

Cook's Note

The tartness will vary depending on the lemons you use. Taste the mixed base once it is chilled. If it is too sour, add corn syrup a tablespoon at a time to meet your liking.

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Limoncello

Recipe courtesy of Debi Mazar and Gabriele Corcos

Limoncello

Recipe courtesy of Alton Brown

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Limoncello

Recipe courtesy of David Rocco

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