*this recipe contains amazon affiliate links, read my disclosure here.*
Summertime is in full swing now, I know I have told all of you that this is my favorite season of the year because of all the yummy foods that are at peak season this time of year! There are some yummy treats that are most enjoyed this time of year too! If ice cream isn’t your thing, I’ve you covered. You need to try this sorbet!
I know that a lot of you might be thinking that I’ve lost my mind with this Orange Basil sorbet. Orange and basil go together?! They totally do! I do enjoy basil in a sweet application as well as savory; it pairs really well with mint. This sorbet is super light and refreshing can act as a palate cleanser. The undertone of pepper found in basil plays off well of the sweet, clean citrus taste of the orange.
Now, unlike in ice cream, there aren’t any eggs in sorbet to help it “set;” the way we do this is by introducing a compound called pectin. You can buy it at the store just like gelatin but this is also found in the pith (the white bitter part) of citrus fruits and it’s also found in apple cores. If you can’t find pectin in your local grocery store, I would highly recommend using at least apple cores to help set your sorbet. Pectin is unlocked by bringing it up to a boil with the rest of the sorbets ingredients.
You can really use this sorbet recipe as a base for other fruit sorbets if you would like. Here is the base recipe:
4 ounces sugar
1 teaspoon pectin
8 ounces medium sugar syrup (you can use corn syrup)
1# or 16 fluid ounces of fruit or juiced fruit
.5 ounces lemon juice
With that base in mind, you could really make any sorbet that your heart desires! Any flavor you have floating in your mind and wish that they sold in stores, the world is now your oyster!
A simple tip to remember: sorbets are going to freeze quicker than ice creams because of their high sugar content. With my ice cream recipe, I spun my ice cream base for 20 minutes: for this base, I would only spin for 15 minutes at most. It freezes fast! You do still want to let it continue to freeze in the freezer but you’ll notice it sets up faster than an ice cream base.
I really do hope that you enjoy this seemingly unconventional flavor pairing and share it with others!
What are some of your favorite sorbet flavors?
- 4 ounces Sugar
- 2 cups fresh squeezed orange juice (this took about 6 BIG navel oranges)
- 1/2 ounce fresh basil chiffonade (cut into thin ribbons)
Juice each orange, making sure to strain the seeds. Save the shell of one orange and cut into eighths. Zest 1 orange. Combine juice, sugar, basil and shell of one orange into a medium sauce pan.
Bring to a boil. Once at a boil, turn off heat and let the juice mix steep for 20 minutes.
Strain juice mixture into a medium sized bowl, add zest and cool for 2 hours.
Take a pre-frozen ice cream maker and put together. Put sorbet base in ice cream maker and turn on to low setting. Spin mixture for 15 minutes.
Add basil leaves and stir to incorporate fully.
Put frozen mix into containers and allow to finish freezing 3-4 more hours or until completely set.
Scoop and enjoy.