Lemon Mint Sorbet & Tangerine Basil Sorbet

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┬áto steep in the sorbet base for 5 minutes. Strain the base and chill completely. Freeze┬áthe 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.