Buttermilk Basil Sorbet

1-1/3  cups		sugar, granulated, divided
2/3  cup		water
8  ounces		basil, fresh, cut into ribbons, minced
4  cups		buttermilk
3  tablespoons		fresh lime juice
10  grams		lime zest, finely minced

Tip: Click on the ingredient links to learn the nutritional information for all the Buttermilk Basil Sorbet ingredients. The serving size for any ingredient in Buttermilk Basil Sorbet may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Basil and lime zest should both be minced VERY finely.

To make basil syrup, combine 2/3 cup sugar with 2/3 cup of water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add basil and simmer for 5 minutes; set aside to cool.

In a large bowl, combine remaining 2/3 cup sugar with buttermilk, lime juice and zest; mix until sugar dissolves. Add cooled basil syrup to buttermilk mixture and mix thoroughly.

If basil pieces are still quite large, put mixture through a strainer before putting into ice cream maker.

Run sorbet mixture through an ice cream maker 30-40 minutes. Transfer sorbet to a container and freeze for 12 to 24 hours before serving. Yields about 1/2 cup per serving.