I recently made a raspberry and basil sorbet based on a based a previous raspberry sorbet I had made. I had intended to just add basil to it, but tweaked a few other things in the ingredients as well as the method.
The original raspberry sorbet:
Ingredients:
80 g raspberries (or other fruit), blended
80 g sugar, I would reduce this to 50 g at most because it was way too sweet for my taste.
80 ml water
I also added the juice of half a lemon, only because I decided that I would like a bit of sharpness in my sorbet.
Method:
1. Boil water and sugar, till sugar is dissolved.
2. Remove from heat and add blended fruit. I did not blend the raspberries completely because I wanted to have raspberry bits in the sorbet. I put the mixture into the freezer to let it chill a bit before starting the machine, because then it takes less time in the ice cream machine. But not too long that ice crystals start to form in the mixture!
3. Pour mixture into ice cream machine and switch on before it freezers to the bowl. Staring at the blade going round, optional.
Raspberry and basil sorbet
Ingredients:
200 g (frozen) raspberries
100 g sugar (I last used 120 g but that turned out too sweet. I recommend starting with less sugar, adding more later if necessary)
150 ml water
a generous handful of fresh basil leaves, torn
juice of half a lemon
a few drops of vanilla essence
Method:
1. Boil raspberries, sugar, water and basil leaves until sugar dissolved and fruit soft and slightly mushy. I found that things brings out the taste of the fruit a lot more (or it could just be I had a good batch of raspberries.)
2. Remove from heat and blend fruit.
3. Adjust taste, adding lemon juice or sugar if needed.
4. Add vanilla essence and mix well.
5. Let mixture cool before pouring into ice cream machine.
6. For a more creamy smooth consistency, add one egg white (raw).
7. Garnish with fresh raspberries and basil, and serve.
If you don't have an ice cream machine, or if like me your ice cream making ambitions exceeds the size of your ice cream machine, do this instead:
5. Pour the mixture into a wide, flat container or form and place in the freezer for about two hours, maybe more depending on the size of the container. You could also separate the mixture into several smaller containers. The idea is that there is only a thin layer of mixture which takes less time to freeze and is easier to break up in the next step.
6. When the mixture is almost frozen - ice crystals formed almost throughout the whole container, but mixture is not yet solid, remove from freeze and blend mixture until slushy / creamy consistency.
7. For a more creamy smooth consistency, add one egg white (raw).
8. Pour mixture into an air-tight container and freeze.
9. You could repeat steps 6 to 8 again if mixture still icy.
10. Remove from freeze and leave to stand in room temperature for about 10 minutes before serving.
11. Garnish with fresh raspberries and basil, and serve. Alternatively, instead of the raspberry and basil, serve with white chocolate shavings.
Enjoy!
Method:
1. Boil water and sugar, till sugar is dissolved.
2. Remove from heat and add blended fruit. I did not blend the raspberries completely because I wanted to have raspberry bits in the sorbet. I put the mixture into the freezer to let it chill a bit before starting the machine, because then it takes less time in the ice cream machine. But not too long that ice crystals start to form in the mixture!
3. Pour mixture into ice cream machine and switch on before it freezers to the bowl. Staring at the blade going round, optional.
Raspberry and basil sorbet
Ingredients:
200 g (frozen) raspberries
100 g sugar (I last used 120 g but that turned out too sweet. I recommend starting with less sugar, adding more later if necessary)
150 ml water
a generous handful of fresh basil leaves, torn
juice of half a lemon
a few drops of vanilla essence
Method:
1. Boil raspberries, sugar, water and basil leaves until sugar dissolved and fruit soft and slightly mushy. I found that things brings out the taste of the fruit a lot more (or it could just be I had a good batch of raspberries.)
2. Remove from heat and blend fruit.
3. Adjust taste, adding lemon juice or sugar if needed.
4. Add vanilla essence and mix well.
5. Let mixture cool before pouring into ice cream machine.
6. For a more creamy smooth consistency, add one egg white (raw).
7. Garnish with fresh raspberries and basil, and serve.
If you don't have an ice cream machine, or if like me your ice cream making ambitions exceeds the size of your ice cream machine, do this instead:
5. Pour the mixture into a wide, flat container or form and place in the freezer for about two hours, maybe more depending on the size of the container. You could also separate the mixture into several smaller containers. The idea is that there is only a thin layer of mixture which takes less time to freeze and is easier to break up in the next step.
6. When the mixture is almost frozen - ice crystals formed almost throughout the whole container, but mixture is not yet solid, remove from freeze and blend mixture until slushy / creamy consistency.
7. For a more creamy smooth consistency, add one egg white (raw).
8. Pour mixture into an air-tight container and freeze.
9. You could repeat steps 6 to 8 again if mixture still icy.
10. Remove from freeze and leave to stand in room temperature for about 10 minutes before serving.
11. Garnish with fresh raspberries and basil, and serve. Alternatively, instead of the raspberry and basil, serve with white chocolate shavings.
Enjoy!
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