Basil sorbet


by: Orchid

This sorbet is very refreshing and delicious! It will surprise you how easy sorberts are to make.


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serves: 1

625 g (21.13 fluid ounces) water

10 g (0.35 ounce) chopped basil leaves

50 g (1.76 ounces) atomized glucose

160 g (5.64 ounces) dextrose

110 g (3.88 ounces) superfine sugar

5 g (0.18 ounce) sorbet stabilizer (optional)

50 g (1.76 fluid ounces) lemon juice

Nutrition Facts
Basil sorbet

Servings Per Recipe: 1

Amount per Serving

Calories: 1277

  • Total Fat: 0.3 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 27.5 mg
  • Total Carbs: 323.7 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 314.3 g
  • Protein: 4.2 g

how is this calculated?

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1.  With a hand blender, mix the water with the basil and atomized glucose, if using, and the dextrose until smooth. Put into a pan and bring to 104°F (40°C). Whisk in the sugar and stabilizer, if using. Bring up to 185°F (85°C), take off the heat, and cool as quickly as you can, so you don°t encourage bacteria.

2.  When the mixture is cold, use a hand blender to mix in the lemon juice. Put into the fridge for 6 to 12 hours. Put into an ice cream maker and churn according to instructions.

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