If there is one thing carrying me through this last month of summer it is this basil sorbet. With only 6 ingredients, this sorbet is so easy to make but is really packed with flavor. Then when it’s served with tomatoes and mozzarella it is *chef’s kiss*.

It is currently the end of August, and you may be tempted to start feeling like it is time to start eating pumpkin. But let’s not kid ourselves, it is still hot outside and still very much summer! And the best way to cool down is adding a fat scoop of this basil sorbet to your caprese salad. Or just eat it straight up!

This basil sorbet came from a blurry picture I had of a cookbook I came across years ago (I wish I knew what cookbook it was). I’ve changed the recipe here and there over the years but it is ready and needs to be shared.

ingredients needed for basil sorbet

• 1/2 cup agave or honey
• 1/2 cup water
• 1/2 cup lime juice
• 1/4 cup coconut oil, melted
• pinch of salt
• 2 cups basil leaves

equipment needed

This recipe requires an ice cream machine to churn the mixture to get it to the right consistency. If you don’t have an ice cream machine and are dying to try this recipe, I would try the following: after you blend the mixture, pour it into a sealable container and into the freezer. Every 30 minutes or so, stir the mixture until it is completely frozen. It won’t be as smooth as churning in an ice cream machine, but it should get the job done.

If you are in the market for an ice cream machine, this one is the one I have! It’s so easy to use and so fun for summer.

other recipes you will love

• corn and cucumber farro salad
• peach, avocado, and burrata salad
• corn and watermelon arugula salad
• summer whipped lemon ricotta dip

basil sorbet

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Prep Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

ingredients

  

• 1/2 cup agave or honey
• 1/2 cup water
• 1/2 cup lime juice
• 1/4 cup coconut oil, melted
• pinch of salt
• 2 cups basil leaves

instructions

 

• Add all the ingredients to a blender and blend until smooth.
• Pour the mixture into an airtight container and transfer to the fridge to chill for at least 2 hours or preferably overnight.
• Pour the chilled mixture into an ice cream machine and churn for 15-20 minutes, until a sorbet consistency.
• Keep any leftover sorbet in an airtight container in the freezer.