This recipe was listed on “featured recipes” on the Weight Watchers app a couple of weeks ago. I kept going back and
drooling over it looking at it, and yesterday I gave up and just made it.
Wow! If you enjoy
freebasing the taste of lime, you’ll love this stuff. Additionally, the base would lend itself well to coconut, pineapple, mango…just about any flavors you’d want. How ever you decide to make it, its pure summer! 🙂 One serving = 1/2c = 3p+
Buttermilk Lime & Basil Sorbet
1 1/3c granulate sugar, divided
3 Tbsp lime juice
2 tsp lime zest
1c fresh basil, minced
1) make the basil syrup: in a sauce pan over medium heat, dissolve 2/3c sugar with 2/3c water. After boiling for 1 minute, remove from heat, add the basil, and set aside to cool. Cool completely before proceeding.
2) in mixing bowl, mix the remaining 2/3c sugar with the buttermilk. Whisk well to dissolve the sugar, adding the lime juice and zest. Poor into the bowl of an ice cream maker (if you don’t have an ice cream maker, hang tight…there are instructions below…). Add the cooled basil syrup and follow instructions on your ice cream maker.
3) if you don’t have an ice cream maker: poor the combined mixtures into a glass cake pan, 9×9 or 9×13. Place this in the freezer, then every 45 minutes or so, rake a fork through it to fluff it up and separate the ice crystals. Do this for about three hours, or until the sorbet is the consistency you want.
4) try not to eat it all at once. Seriously.
Don’t forget to enter my “Hip Girl’s” giveaway!