Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sorbet Base
Method
Preparation
- 1
Prepare the Basil Infusion
In a small saucepan, combine the water and fresh basil leaves. Bring to a gentle simmer over medium heat, allowing the basil to steep for about 5 minutes.
- 2
Make the Simple Syrup
Remove the saucepan from heat, and add the granulated sugar to the basil-infused water. Stir until the sugar is fully dissolved. Let it cool to room temperature.
- 3
Combine the Juices
In a mixing bowl, combine the blood orange juice and lemon juice. Once the simple syrup has cooled, add it to the juice mixture and stir well to combine.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until it is completely chilled.
- 5
Churn the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes until the mixture is thick and fluffy.
- 6
Freeze the Sorbet
Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to firm up before serving.