This recipe for sorbet is straight from our heart to yours, via Capri! This is truly and completely inspired by our trip to the Capri island in Italy. It was a hot summer afternoon and after a cruise from Amalfi early morning, we had just reached Capri. We took a funicular to reach the high street area which was at a higher altitude. When we got out of the station, it was the burning 12pm heat. What do we see next… a roadside stand with luscious Amalfi lemons hanging. We knew we were going to get our elixir of life here, and so we did. It was a lemon sorbet slush!
These are the pictures of the exact place we tried it and got inspiration for this Italian sorbet. The lemons in Amalfi and Capri are truly a sight to behold. They’re large and juicy and have the unique limone shape. They are sweet and the peels too are edible.
This is an exquisitely refreshing thing for a hot summer day during holidays. Give yourself a break… a lemon sorbet break. So, here’s recreating a memory!
This is a 3 ingredient dessert. So get in your kitchens and get going.
Take sugar and water in a saucepan and turn on the gas.
Let it bubble for a while till it turns into a smooth sugar syrup.
Let the sugar syrup cool down.
Add lemon juice, zest and a few basil leaves to it once its completely cooled down. If you can’t find basil, try it with mint leaves.
Put it in an aluminium cake tin preferably. A steel box will also do. Cover and freeze it for 5-6 hours.
Take it out once its completely frozen.
Scrape it and put it in your food processor or blender.
Put as much in the blender as can fit. Put in some basil leaves and ice. You can skip the ice if you want it softer. Blend it .
Once its churned, transfer it back to the tin. Again, cover and put it back in the freezer for 8-9 hours or best overnight.
Scoop it and serve immediately. Garnish it with fresh basil leaves or lemon twists.
This sweet and sour sorbet with an enhanced flavour of basil is truly Italian and perfect for any time of the day.
If you don’t find basil, you can also try this recipe with mint. For kids you can put it in popsicle moulds when we’re freezing it the second time.
Recipe: Lemon Basil Sorbet
150gm castor sugar
300 ml water
15-20 basil leaves / mint leaves
- Take the sugar and water in a sauce pan and bring to a boil. Let it simmer on medium flame for 10 minutes to get a sugar syrup.
- Leave the sugar syrup to cool to bring it to room temperature.
- Meanwhile zest 4 lemons and take out juice of all 8 lemons.
- Mix together sugar syrup, lemon zest and lemon juice.
- Stir well and add a few leaves of basil (not all basil). Pour this in an aluminium tin and cover. Freeze for 5-6 hours.
- Remove from freezer. Scrape all the mixture and put in a blender with remaining basil leaves. You can add 3 ice cubes to keep the mixture chilled in the blender.
- Churn well and pour back in the tin. Remove the ice cubes if they remain un-churned.
- Freeze covered for 8-9 hours or best overnight.
- To serve scoop and enjoy immediately.