The tangerine basil is exceptional!!! Great after a big BBQ. Not too filling, very refreshing.
Lemon Mint Sorbet:
- 2 cups lemon juice
- 1 cup zibbibio or moscato wine
- 1 cup water
- 1 cup sugar
- 1/4 cup packed mint leaves
Tangerine Basil Sorbet:
- 2 cups tangerine juice
- 1 cup water
- 1 cup zibbibo or moscato wine
- 1 cup sugar
- 1/4 cup packed basil leaves
In a 2-quart saucepan set over medium-high heat, add the tangerine or lemon juice, water, wine and sugar. Bring the pan to a boil and add the basil or mint leaves to the pan. Cook for 5-7 minutes. Remove from the heat, and allow the herb to steep in the sorbet base for 5 minutes. Strain the base and chill completely. Freeze the sorbet in an ice cream maker according to the manufacturer’s suggested procedure. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer.