Grapefruit Basil Sorbet Recipes

ROSEMARY CITRUS SORBET

Steps:

• In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

GRAPEFRUIT BASIL SORBET

Steps:

• Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
• Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you've measured 3 cups of combined juices.
• Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.).
• Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a "soft serve" consistency.
• Eat immediately, or put in an airtight container and freeze.
• After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.
• Makes approximately 1 ½ quarts of heaven!
• *If you don't own an ice cream machine, you could freeze the mixture and shave it with a spoon for "Italian Ice".