Refreshing Lemon Basil Sorbet - Quick, Vegan & No Ice Cream Maker Needed
This refreshing lemon basil sorbet is the perfect cooling treat on hot days and is easy to whip up in your own kitchen without an ice cream maker. As a little foodie, I love the combination of the tangy acidity of sun-ripened fruits and the delicate, aromatic notes of fresh herbs. This sorbet is not only healthy and light, but it also uses no processed products since we make everything from scratch. It's a wonderful, light treat that refreshes the palate after a hearty lunch or serves as a stylish dessert for a cozy dinner. Preparation is a breeze: a little patience while freezing and the result is a wonderfully creamy, homemade ice cream that will delight everyone. Grab your blender and let's create this delightfully summery dessert together!
Ingredients
Preparation
First, wash the organic lemons (3) thoroughly, pat dry, and finely grate the zest. Then, juice the fruits.
Heat the water (150 ml) together with the agave syrup (80 ml) in a small pot until the syrup is well incorporated. Remove from heat and let cool.
Wash the fresh basil (1 bunch), shake dry, and pick the leaves.
Puree the lemon juice, zest, cooled liquid, and basil (1 bunch) in a blender until a homogeneous, bright green mixture forms.
Pour the mixture into a shallow container and place in the freezer for about four hours. To ensure the sorbet becomes extra creamy, stir vigorously with a fork every 30 minutes until the consistency is perfect. Meow, a real dream!
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