Lemongrass and basil sherbet

Lemongrass and basil sherbet

This summer, we’re loving sherbets! Not the powdery, sticky finger-inducing sherbets of our childhoods, but the icy type, which is somewhere between a sorbet and an ice cream. We’re obsessed with this beautiful lemongrass and basil sherbet. Not only is the vibrant green colour something spectacular to look at, but it is also deliciously refreshing and a great way to cool down!

Strictly speaking, sorbets don’t contain any dairy, and ice creams are cream-based. Sherbets are fruity and contain a little milk fat – the perfect canvas for experimenting with interesting flavour combinations. 

Lemongrass and basil sherbet

Serves: Makes 1L (serves 6)
Cooking Time: 30 mins + 4 hrs, to freeze

Ingredients

  • 750ml (3 cups) milk
  • 200g sugar
  • 150g lemongrass, chopped
  • 2 large handfuls fresh basil leaves
  • green gel food colouring (optional)

Instructions

1

Place the milk, sugar and lemongrass in a saucepan and bring to a boil.

2

Remove from heat and strain the mixture, discarding the lemongrass. Blitz in a food processor with the basil leaves and add a few drops of green gel food colouring, if desired.

3

Once the mixture has cooled, churn in an ice-cream churner according to manufacturer’s instructions. Alternatively, place the mixture in a freezer-proof container in the freezer and whisk every hour to break up any ice crystals that may form, until frozen.

ALSO TRY: Spiced peach sherbet

AND: Cherry, rosehip and hibiscus sherbet

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