WEEK 10: YOUR BEST FROZEN DESSERT

Lemon Basil Sherbet

Photography by Sarah Shatz

    BY SANDY SMITH | MAKES ABOUT 1 QUART

A&M: This sherbet is everything we want in a refreshing frozen treat. It’s light and airy yet indulgent, with just the right balance of tart and sweet, and a hint of cream to round out the flavors. As if this weren’t enough, Sandy Smith includes an inspired detail: she infuses the sherbet base with fresh basil leaves and then adds chopped basil before freezing the mixture. The results are subtle and bewitching. As Sandy noted in her recipe, the sherbet is best after a couple of hours in the freezer, as it emerges from the ice cream maker a bit soft.

    1 cup half-and-half or light cream

    ²/₃ cup sugar

    2 tablespoons honey, plus more as needed

    1½ tablespoons lemon zest

    8 fresh basil leaves, divided

    2 cups whole milk

    Juice of 3 lemons, chilled

    Pinch of fine sea salt

1. In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey, and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.
2. Remove the basil leaves and discard, then whisk in the milk. Place the pan in an ice water bath or refrigerate until completely chilled.
3. Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the salt, and stir in the sliced basil. Taste for sweetness; adjust by adding an additional 1 or 2 tablespoons honey, if needed.
4. Freeze the sherbet mixture in an ice cream maker, following the manufacturer’s instructions. For optimal flavor and texture, freeze the sherbet for a couple of hours before serving.

Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    Sandy said: “This technique works great for all manner of herbs and spices, and teas too. If you’re using a dried herb, though, you’ll only need about one-third as much.”

    ABOUT THE COOK

    Sandy Smith is a food writer, editor, and baker living in the Hudson Valley, New York. Here’s her blog: Real Food for Real People (www.realfoodforrealpeople.blogspot.com).

        Her favorite cookbook recipe: “If I can pick only one, I’ll go with a fundamental: Dorie Greenspan’s Sweet Tart Dough from her phenomenal Baking: From My Home to Yours.”