Recipe

Thai Basil, Coconut and Lime Sorbet

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Photo by gingerroot

This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
A&M's Testing Notes: This dessert is summer in a cup -- so refreshing, light and bright. Using coconut water is a brilliant touch; you get lots of coconutty flavor without weighing down the whole thing with heavy...
This dessert is summer in a cup -- so refreshing, light and bright. Using coconut water is a brilliant touch; you get lots of coconutty flavor without weighing down the whole thing with heavy coconut milk. The basil flavor is actually fairly subtle next to the bigger flavors of coconut and lime, but it adds a wonderful aroma and counterpoint to the tart flavors. - vrunka

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Chef
gingerroot's Notes: Thai basil, coconut and lime are great friends. Traditional components of Southeast Asian curries, the herbal anise notes of the Thai basil provide a flavor bridge between the sweet coconut...
Thai basil, coconut and lime are great friends. Traditional components of Southeast Asian curries, the herbal anise notes of the Thai basil provide a flavor bridge between the sweet coconut and the tart lime. This silky sorbet is a refreshing dessert and would also work as a palate cleansing intermezzo.

Note: Make simple syrup one day ahead. If coconut water is unavailable, you can substitute 2 cups of water, although the texture of the sorbet will not be as smooth. If using water, you may also want to add a little more agave, or alternatively 1/2 cup plus 1 T cane sugar. - gingerroot

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Serves about 3 cups

2 cups coconut water, such as Vita Coco Ask a question about this ingredient

1/3 cup light agave nectar Ask a question about this ingredient

12-14 Thai basil leaves Ask a question about this ingredient

Scant 1/4 cup lime juice (I used 1 1/2 limes) Ask a question about this ingredient

20-24 Thai basil leaves cut into chiffonade Ask a question about this ingredient

5 tablespoons coconut milk, chilled (if using from a can make sure you shake can well before opening) Ask a question about this ingredient

Combine coconut water and agave in small saucepan. Bring to a boil. Turn off heat.
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Place 12-14 Thai basil leaves in a large glass container with a spout (such as a quart pyrex measure) and muddle with a spoon to bruise leaves. Add hot coconut water mixture to leaves. Let mixture cool. Cover with plastic wrap, place in refrigerator overnight.
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Put remaining Thai basil leaves cut into chiffonade into a small bowl. Juice limes over basil.
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When ready to make sorbet, discard steeped basil leaves from coconut water syrup. Add chilled coconut milk and lime juice with basil chiffonade to coconut water syrup. Stir to mix.
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Pour mixture into your ice cream maker and process according to manufacturer’s instructions. After 40 minutes in my machine, the sorbet was silky but soft. Before transferring to a container, mix to combine basil ribbons (some clumped together on the paddle of my machine). Freeze at least an hour or two more for a smooth, firm sorbet.
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8 Comments on Thai Basil, Coconut and Lime Sorbet

dymnyno added about 1 year ago

This sounds like an artfully conceived recipe based on a great knowledge of ingredients.

gingerroot added about 1 year ago

Thanks dymnyno! What a nice compliment - you've made my day. I have never had as much fun or been more inspired in the kitchen than since joining the food52 community.

ody added about 1 year ago

This looks delicious---the coconut water is a particularly nice touch. I can't wait to give it a try!

gingerroot added about 1 year ago

Thanks ody, let me know what you think!

WinnieAb added about 1 year ago

This sounds really amazing!

gingerroot added about 1 year ago

Thanks WinnieAb!! I joined food52 a few weeks ago, during the cucumber contest, and your Cucumber sherbet looked so good. I've been experimenting with frozen concoctions ever since.

Sagegreen added about 1 year ago

This looks great!

gingerroot added about 1 year ago

Thanks Sagegreen! I experimented with this sorbet and made it a few different ways; I think the coconut water and agave give it the softest, silkiest texture.