Scarlette Swaps: Super Ice Cream Bowl Recipe#2

Lemon Basil 
Infused Sorbet
w/ Strawberry Chutney


by Boston Scarlette

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INGREDIENTS
Lemon Basil Infused Sorbet

16 oz. Fresh Coconut Milk
1 c. Organic White Sugar
1/2 tsp. Sea Salt
1 pkg. Basil Leaves (washed)
3/4 c. Fresh Lemon Juice (not concentrate)
Fresh Lemon Zest to taste 
Scarlette Tip: Make sure not to get the pith (white part of lemon), as it is bitter. Use only the rich yellow skin.

DIRECTIONS
Lemon Basil Infused Sorbet

• Pour Coconut Milk, Lemon Juice and White Sugar and Sea Salt into a sauce pan. Heat on low/medium, until sugar is dissolved. Absolutely, do not boil.
• Remove from heat.
• Make Basil chiffonades (roll leaves together and slice).
• Place Basil into Steamed mixture and let steep for one hour.
• Pour mixture into bowl, using sieve to remove Basil Leaves.

• Add Fresh Lemon Zest to taste. Stir.
• Pour into rectangular container with air tight lid.
• Freeze 3-4 hours before serving.
• Make Strawberry Chutney.

INGREDIENTS
Strawberry Chutney

2-3 Pkgs. Fresh Strawberries
1/2 c. White or Basil Sugar.

DIRECTIONS
Strawberry Chutney

• Rinse, hull and dice Fresh Strawberries.
• Add Sugar. I used Basil infused Sugar, given by my friend Emily at the Hoboken Food Swap.

• Place Strawberry Chutney in an air tight container and let sit for a couple hours. It will form a slight natural syrup.
• Assemble Lemon Basil Infused Sorbet and Strawberry Chutney.

All Photos Property of Boston Scarlette Co.
Copyright 2014