Ruby Red Grapefruit and Basil Sorbet (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 cups freshly squeezed ruby red grapefruit juice |
2 cups simple syrup (equal amounts sugar and water heated until sugar dissolves; cool) |
2 teaspoons grapefruit zest |
1/3 cup packed basil leaves |
2 tablespoons freshly squeezed lemon juice |
Directions:
1. In a small saucepan, combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil. Remove from the heat and add the basil leaves. Set aside to steep in for 5 minutes. Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool. Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer's instructions. Transfer to a freezer-proof container with a lid and freeze until firm, 6 to 8 hours.
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