Mango Basil Sorbet

Remember how I had been neglecting my basil plant? Well I’ve been on a hunt for recipes to include basil so I asked my friends what to make. My friend Brittany had just gotten a bunch of mangoes and thought they would make the greatest sorbet and then Nikki suggested adding the basil. Of course I searched on the internet and found it already existed so I went with one of the recipes. This sorbet is fantastic. The basil really brings out the freshness of the mango. AND the basil simple syrup is to die for. The recipe makes a cup but you only need a half of a cup for the sorbet so I started eating/drinking the simple syrup by itself. Yeah I’m gross, but it’s that good. The only bad thing I have to say about this sorbet is the texture. I don’t think my mangoes were ripe enough so I had a little bit of a grainy texture which really didn’t bother me too much. So just make sure your mangoes are very ripe. I know for a fact mine weren’t but I couldn’t wait any longer to make the sorbet. I really should have though because now I’m wondering how much better it would have been with a perfect silky texture.

Mango Basil Sorbet
Ingredients:
4 large, ripe mangoes (approximately 2 lb)
1/2 cup basil simple syrup (recipe below)
4 tbsp fresh lemon juice
1 tbsp fresh lemon zest
pinch of salt
3 tbsp vodka (optional – keeps the sorbet from freezing too hard)

Directions:
Make basil simple syrup (recipe to follow) and let it cool to room temperature. In the meantime, chop mango into cubes. When the simple syrup has cooled, put it in a food processor or blender along with the mango cubes, lemon juice, salt and vodka. Process until smooth. Stir in the lemon juice. Freeze according to your ice cream machine’s instructions. If you don’t have an ice cream maker read the original recipe which did not use an ice cream maker.

Basil Simple Syrup
Ingredients:
1 cup water
1 cup sugar
1/4 cup packed basil leaves, chopped

Directions:
Put the sugar and water in a small sauce pan and bring to a boil. Add basil and simmer for 5 minutes. Put in a bowl or cup and refrigerate until cool. Recipe makes 1 cup but you will only need 1/2 cup for the recipe. If you like a sweeter sorbet you can always add more.


Source: Recipe from Sinfully Spicy