RASPBERRY & BASIL SORBET

Tuesday, 28 May 2013

Hey Cool Cats,

Last weekend was very special, for two reasons; firstly, it was a Bank Holiday. This means that all my nearest and dearest downed tools for three whole days, which were solely dedicated to playing. Secondly, the sun came out. I don't know how much you know about us Brits, but when this happens, we basically like to run around in very little clothing, shrieking "At last! Vitamin D! Cure us of our SAD!" (well, pretty much).

The lovely Henry and I decided that this was the perfect opportunity to break out my new toy ice cream maker, and try a recipe for Raspberry and Basil Sorbet that a friend sent me. It sounds a little odd, but the basil flavour is really subtle, just adding a refreshing little twist to a traditional sorbet. I've just purchased a Magimix Le Glacier 1.5, but if you don't have a machine, this Busy in Brooklyn tutorial will help you whip up a perfect sorbet. 



You will need:

500g raspberries
40 large basil leaves
200g sugar
Juice of 1 lemon
1tsp of vanilla extract


To start off, you'll need to make sugar syrup; put your sugar, vanilla extract, and half of your basil leaves into a bowl and add 200ml of boiling water, stirring until your sugar is dissolved. Leave to sit for ten minutes (to make it nice and basilly!) 


Wash your raspberries well and pop them in a blender with your lemon juice (you'll get more juice from a room temperature lemon).


Sieve your sugar syrup and add 300ml to your raspberries, and then blend until it forms a puree.


Sieve the puree, saving all of the liquid, but binning the pips - this takes a little bit of time, but is totally worth the effort. Transfer the liquid to your ice cream maker, and let it get to work.


While your mixture is churning, de-stem and vein your remaining basil leaves, and chop them up til they're teeny tiny and then add them to your sorbet.


Keep an eye on its progress, and when crystals start to form, turn the machine off, put the sorbet in a container, and pop it in the freezer. Keep it in there for at least twelve hours, but be sure to transfer it to the fridge for about fifteen minutes before serving, so that it reaches the perfect scoopable consistency. 


And there you have it. Perfect sorbet!

We found that this sorbet was the cherry on top of a pretty perfect Bank Holiday Sunday, which was awash with Pimms...


... Barbecue... 



... Begging puppies...


... And catching some rays.


It was, truth be told, the kind of Sunday where you look around and wonder why on Earth you would ever want to be anywhere else? But then you wake up two days later, look out of the window, and oh, look, your garden has flooded because it's raining so much. Classic. Luckily, you're never so optimistic that you put your wellies away for the Summer. 


So we take the perfect days where we can. And eat lots of sorbet and ice cream, because we can, without getting brain freeze, and they make those perfect days even more delightful...

... As do silly friends, and jugs of Pimms.


How did you spend the long weekend? Also, if you have any amazing ice cream or sorbet recipes, you know what to do. I want to stockpile my freezer for the next sunny day!

Mona.

5 comments:

  1. Yumm! Looks delicious and you have such a lovely blog!

    www.theclothesmaiden.com

    ReplyDelete
  2. So this sounds amazing!! I love sorbet :)
    I really want an icecream-maker now..

    Jess xo

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  3. Looks delicious!! I love me some sunshine =) xx

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  4. This looks so tasty! Your weekend looked perfect!
    Sophie
    x

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  5. This recipe sounds amazing! I had some lush lemon sorbet this weekend from the gelateria, was so good.

    www.ciderwithrosiebee.blogspot.com

    ReplyDelete

All love notes are gratefully received. If you have a burning question, though, it would be better to hit me up with an email.

Mona x

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