Basil Sorbet

1 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 5 min Standing : 5 h
150 calories/serving

Ingredients

50 leaves fresh basil 26 g
1 cup water 250 mL
1/2 cup sugar 100 g
1 cup white wine, dry 250 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 egg whites 4 tbsp

Before you start

A blender and a mixer or a food processor will be very useful for this recipe.

Egg whites previously set aside in the refrigerator from another preparation may be used in this recipe.

Method

  1. Put a metal or glass bowl into the freezer so that it will be cold when filling it with the sorbet mixture.
  2. Put the basil leaves, water, and sugar in a saucepan. Bring to a boil, then simmer, uncovered, 4-5 min, with occasional stirring, until a clear syrup is obtained. Let the syrup cool down 2 h at room temperature.
  3. Pour the syrup in a blender. Add the wine and lemon juice, then mix at maximum speed. Set aside.
  4. Beat the egg whites in a bowl using an electric mixer until stiff peaks are formed. Pour in the cooled syrup slowly, with stirring. Transfer the mixture to the prepared bowl, cover and put it in the freezer.
  5. Leave the mixture in the freezer about 3 h, while stirring every 30 min. Serve.

Observations

After a few days in the freezer, the sorbet will crystallize. In order to obtain a smooth consistency again, repeat the stirring.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

150

Fat

0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

26 g

9 %

Fibre

0 g

1 %

Sugars

26 g

Net Carbs

26 g

Protein

2 g

Vitamin A

4 %

Vitamin C

7 %

Calcium

1 %

Iron

2 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 0
Other Foods 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | Freeze/Chill

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