Hi friends! I am so excited about this recipe today. This homemade basil sorbet is refreshing and light and could not be more perfect for summer. And it is so easy to make! The only ingredients are agave (or honey), water, fresh basil, lime juice, and coconut oil!
The story behind this recipe is a great one. When I was 19 I left to serve a mission for my church. I served in the Long Beach, California area, and at the time I was serving in Huntington Beach. As missionaries, we were so lucky to be fed by volunteers from our church who would have us over to their home for dinner. In this particular area there was a woman that was high raw vegan and volunteered to feed us often! I was always so excited to eat at her house because she would feed us healthy, new, exciting foods that we wouldn’t get anywhere else! On one occasion when we were there, this woman made us a fresh tomato gazpacho with this basil sorbet! The gazpacho was delicious, but the basil sorbet was out of this world! It was so good I had to take a picture from her recipe book. Unfortunately I don’t know what the cookbook is called or who originally came up with this recipe, but it is too good not to share.
This recipe requires an ice cream machine to churn the mixture to get it to the right consistency. If you don’t have an ice cream machine and are dying to try this recipe, I would try the following: after you blend the mixture, pour it into a sealable container and into the freezer. Every 30 minutes or so, stir the mixture until it is completely frozen. I have never tried that method with this recipe, but I know that works for other kinds of ice cream. If you try that let me know if it works!
This basil sorbet goes great with a lot of things, but my favorite way to pair it is with caprese salad. There is something about tomatoes, mozzarella cheese, and basil that I just can’t get enough of, and then to add a scoop of basil sorbet? It puts it over the top. Trust me. If you are serving your basil sorbet on a caprese salad, be sure to eat it almost immediately! The basil sorbet melts quite quickly, so it is best if you can eat it while it is still cold.
If you are in the market for an ice cream machine, this one from Amazon is similar to the one I have. I couldn’t find the exact one I have, but this one looks similar and is a comparable price. They are very easy to use and so fun for summer!
I cannot wait for you to try this recipe! It is so perfect for summer and is so delicious.
- 1/2 cup agave (or honey)
- 1/2 cup water
- 15 basil leaves, chopped
- 1/2 cup lime juice
- 1/4 cup coconut oil, melted
- Blend all the ingredients in a blender until smooth. Pour into an ice cream machine and follow the machine’s instructions.
- After the sorbet is churned, put in the freezer for at least 2 hours to firm up.
CAPRESE SALAD WITH BASIL SORBET
- 2 cups cherry tomatoes halved
- 2 cups mozzarella torn in pieces
- 1/2 cup fresh basil chopped
- 1 cup basil sorbet
- olive oil
- salt & pepper
- Combine tomatoes, mozzarella, fresh basil, olive oil, salt and pepper in a bowl.
- Divide into serving bowls.
- Right before eating, add a scoop of basil sorbet onto each bowl. Eat immediately.