Good Soil Farm LLC

everybody eats, everybody welcome

a Catholic regenerative agriculture CSA farm

Lemon Basil Sorbet

from the kitchen of Casey-Mae McGinley, farmer’s wife, based on rosemary sorbet recipe from Joy of Cooking

Combine in a medium saucepan: 2 ¼ cups water and ½ cup honey. Heat over medium heat while stirring, just until honey is dissolved in the water.

Stir in 7 or 8 stems of lemon-basil with leaves still attached. Cover and remove from the heat, allowing the lemon-basil to steep for 20 minutes.

Strain into a bowl, discarding the lemon-basil. Refrigerate until cold. Pour into an ice cream maker and freeze as directed. If you don’t have an ice cream maker, check out instructions online for making ice cream in Ziploc bags with ice and salt!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: