Lime-Basil Sorbet Report............(w/PHOTO)
I made the Lime-Basil Sorbet (Photo below).
It may not be as pretty as the Orange-Basil Sorbet from my last report, but I really like the lime version.
The lime flavor jumps out, then a refreshing blast of Sweet Genovese basil follows. It would be a perfect palate cleanse between courses.
Note: I would not use a basil with a strong anise scent, the Sweet Genovese is perfect here--very little anise flavor in this varietal.
Every now and then I make a rosemary and lemon sorbet from LaVarenne Practique. It occurs in the spice section of the book rather than desserts. Making it is straight forward - lemon and lemon peal are steeped in half the syrup, and rosemary springs in the other half. I use an immersion blender to stir it during freezing.
An aunt thought it would work better with basil, but I think rosemary does very well in this application.