Preparation:
SORBET Pour lime juice, water, and sugar syrup into ice cream cannister. Add chopped basil leaves. Freeze according to ice cream maker manufacturers directions.
SUGAR SYRUP In a large saucepan bring sugar and water to a gentle boil. Reduce heat until bubbles break surface. Simmer 10 minutes. Remove from heat; cool before using or storing.
Sugar syrup is quickly made. When cooled, the syrup can be refrigerated in a covered glass or plastic container for 2-3 weeks. This amount is sufficient for at least 4 recipes. |
