Lemon and Basil Sherbet

     I think it's a safe assumption that ice cream is one of many people's favorite parts of summer. Going out and buying it is great, but if you're feeling particularly adventurous, getting an ice cream maker can give you endless freedom to invent flavors that you can't find anywhere else, like mango or blackberry. I understand that the majority of my readers don't have ice cream makers at home or may think it's pointless to get one, but for me, in the summer, it's very necessary, and it's like my favorite toy. Making a batch is an all day project, but depending on the recipe, it can be really simple. I used to love the really rich egg and cream based varieties, and while I still do, this year, I want to challenge myself to come up with some healthier versions. I've tried recipes with nondairy milk bases, and they were ok, but texturally not the best. Eventually, I want to get to the point where sorbet is enough for me, but for now, I'm trying sherbet as a stepping stone to that. Lemon sherbet is a classic. It's light, refreshing, and everybody likes it. But add a little hint of basil, and it's perfection. Initially, I was concerned that some people wouldn't get this combination because maybe not everyone shares my love of basil, but after tasting the finished product, I'm convinced that it will be a hit. The basil flavor is very mild. It's just a hint, but it's the perfect complement. It just tastes like summer.

INGREDIENTS:
about 1 cup of loosely packed fresh basil
1 cup sugar
3 large lemons (1/2 cup of juice and zest of 2)
2 3/4 cup whole milk

DIRECTIONS:
1. Tear the basil leaves, and in a medium bowl, rub them with the sugar for about 5 minutes to really infuse their flavor.

2. Squeeze 1/2 cup of lemon juice, stir it into the bowl, cover it, and let it sit out for an hour. This recipe takes even more time than most ice creams just because the basil needs time to marinate with all the ingredients.

3. Now stir the milk into the lemon juice. Grab another bowl, and run it through a fine strainer to remove the basil leaves and any stray lemon seeds. You will have to work it through the strainer with a spoon and be patient until all of the milk runs through. Finally, stir in the lemon zest, and chill in the fridge for at least 3 hours.

4. After the first chill, run the mixture in an ice cream maker according to the manufacturer's directions (about 20 minutes). Then transfer it to an airtight container and freeze for at least 3-4 hours before serving.

Enjoy, and be sure to check this page regularly for the insane amount of new recipes I'll be posting this summer!