A certain co-worker of Andrew’s told him that sorbet could not be made at home. I beg to differ. My trusty little yard sale ice cream maker makes fabulous sorbet. Too fabulous, because I find myself making (and eating) it more than I should.
Granted, it looks a little slushy in the picture above, but that’s because I took it out a little too early. It hadn’t “ripened” quite enough. But despite the less-than-perfect texture, the flavor was wonderful.
I had intended to make tangerine basil sorbet, but without enough tangerines I ended up using fresh lime and lemon as well as orange juice. I think it was probably even better than it would have been with just tangerines, at least more layered in citrusy-ness and definitely less sweet.
Citrus Basil Sorbet
Ingredients:
4 medium tangerines
1/2 medium lemon
1 lime
3/4 cup orange juice
2/3 (or less) cup sugar
1/4 cup packed basil
1 cup ice water
Directions:
Juice the tangerines, lemon and lime. With the orange juice, you should have approximately 2 cups of liquid. Combine the juice with the sugar and bring to a boil, stirring until the sugar dissolves. Add the basil and turn off the heat, allowing to steep for approximately 5 minutes. Strain into a bowl and add the ice water. Chill until very cold and then prepare according to your machine’s instructions
(Andrew makes sure we only buy Florida-grown citrus, never from California. Andrew’s grandfather used to work for the Florida Department of Agriculture.)
You left out the ingredient: “1 cup sorbet mix”