
Lemon Basil
Infused Sorbet
w/ Strawberry Chutney
by Boston Scarlette
Infused Sorbet
w/ Strawberry Chutney
by Boston Scarlette
INGREDIENTS
Lemon Basil Infused Sorbet
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.
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
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
Strawberry Chutney
2-3 Pkgs. Fresh Strawberries
1/2 c. White or Basil Sugar.
1/2 c. White or Basil Sugar.
DIRECTIONS
Strawberry Chutney
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
Copyright 2014