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Clementine, Basil and Lime Sorbet



for the syrup

  • 1 TB clementine zest
  • zest of one lime
  • 6 basil leaves, finely chopped
  • 1 TB sugar
  • pinch salt
  • 1/3 cup water

for the sorbet

  • 6 clementines, peeled and quartered
  • 1 lime, peeled and quartered
  • 1 cup water


  1. The day before making the sorbet, place the ice cream bowl component of an ice cream maker into the freezer to chill.
  2. To make the sorbet, place all of the syrup ingredients into a small saucepan. Simmer over low heat for about 5 minutes. Transfer to a blender and puree. Add in the clementines, lime and 1 cup of water. Puree again, then place in the refrigerator to chill completely.
  3. Pour the entire mixture into the chilled ice cream bowl component and process according to the manufacturer’s instructions. Serve immediately and store any leftovers in the freezer.