Vegetarian Sorbet
Fresh Herb Sorbet
A savoury-leaning sorbet of basil, dill and lemon.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 50 g | ¼ cup | granulated sugar | |
| 120 ml | ½ cup | water | |
| 2 | 2 | large sprigs basil, stemmed | |
| 2 | 2 | large sprigs dill, stemmed | |
| 240 ml | 1 cup | ice water | |
| 30 ml | 2 tbsp | lemon juice |
Ingredients
Method
- Heat the sugar and water in a small saucepan over a medium heat for about 5 minutes, until the sugar has melted.
- Add the herbs, then take off the heat.
- Stir in the ice water and lemon juice.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: SORBET Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select sorbet.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 50 kcal
- Fat
- 0 g
- of which saturates
- 0 g
- Carbohydrate
- 13 g
- of which sugars
- 13 g
- Fibre
- 0 g
- Protein
- 0 g
- Sodium
- 0 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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