Lemongrass Basil Sherbet Recipes
LEMONGRASS-BASIL SHERBET
Yield 1 quart
Number Of Ingredients 8
Steps:
- Fill a medium bowl with ice water. Blanch basil leaves in a small pot of boiling water until just wilted, about 10 seconds; immediately transfer to ice water; let cool. Squeeze basil to release excess water. Strain cream mixture through a fine-mesh sieve into a blender. Add basil, sugar, corn syrup, and salt to blender. Puree on high speed until well blended, about 1 minute. Strain through a fine-mesh sieve into a medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Base for sherbet can be made 1 day ahead. Keep chilled. Process sherbet in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze. DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Scoop into bowls or glasses and serve.
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- Heat milk, lemongrass, and cream in a large saucepan over medium heat until mixture almost comes to a boil. Remove from heat and let steep for 20 minutes.
- Fill a medium bowl with ice water. Blanch basil leaves in a small pot of boiling water until just wilted, about 10 seconds; immediately transfer to ice water; let cool. Squeeze basil to release excess water.
- Strain cream mixture through a fine-mesh sieve into a blender. Add basil, sugar, corn syrup, and salt to blender. Purée on high speed until well blended, about 1 minute. Strain through a fine-mesh sieve into a medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Base for sherbet can be made 1 day ahead. Keep chilled.
- Process sherbet in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze. DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen.
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