Serves 4
360 min
Thai Basil, Coconut and Lime Sorbet
Recipe GLPR33dcac41915441
A refreshing frozen dessert combining the aromatic brightness of Thai basil with the tropical sweetness of coconut water and the tartness of fresh lime juice. Topped with a drizzle of chilled coconut milk and delicate basil ribbons, this sorbet offers a light and elegant finish to any meal.
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Ingredients
2 cups coconut water
1/3 cup light agave nectar
12 Thai basil leaves
1/4 cup fresh lime juice
20 Thai basil leaves, cut into thin ribbons
5 tablespoons chilled coconut milk
Directions
Pour the coconut water into a blender. Add the light agave nectar and the 12 whole Thai basil leaves. Blend on high speed until the basil is fully incorporated and the mixture is smooth and aromatic.
Add the fresh lime juice to the blended mixture and stir well to combine. Taste and adjust sweetness or acidity as desired.
Pour the mixture into a shallow freezer-safe container or ice cream maker. If using an ice cream maker, follow the manufacturer's instructions and churn until the sorbet reaches a soft-serve consistency, approximately 20-25 minutes. If using a container, freeze for at least 6 hours or overnight, stirring every 2 hours for the first 4 hours to break up ice crystals and create a smooth texture.
Once the sorbet is frozen to your desired consistency, divide it among four serving bowls or glasses.
Top each serving with 1 1/4 tablespoons of the chilled coconut milk, allowing it to pool on the surface.
Garnish each serving with a small handful of the Thai basil ribbons. Serve immediately and enjoy.
