Lemon Basil Buttermilk Sorbet

What do you get when you have an overgrowing Aerogarden and an ice cream maker? Well, you get a creative new sorbet, that's what.

I have had my Aerogarden for about a year and a half and this past month was the first time that I actually got some great herbs out of it. In the past I usually got one herb that took over the entire thing and a lot of feeble little herbs struggling to hold on.  This time they are all thriving and I happen to have three kinds of basil - one being lemon basil.

I have never used lemon basil before, but it tastes pretty much like it's name. It's very mild and lemony. I found a recipe on Weight Watchers for basil and lime sorbet, so I adapted it using lemon basil and lemons instead. Not only is this tasty and figure friendly, it's really easy, too. This recipe can be whipped up quickly so if you have an ice cream maker just waiting to be used, this would be a great excuse to pull it out.

Ingredients

• 1 1/3 cups sugar, granulated, divided   
• 2/3 cups water   
• 1 cup lemon basil, fresh, cut into ribbons, chiffonade   
• 4 cups buttermilk   
• 3 Tbsp fresh lemon juice   
• 2 tsp lemon zest

Instructions

1. Make basil syrup by combining 2/3 cup sugar with 2/3 cup of water in a small saucepan.
2. Bring to a boil for 1 minute. 
3. Reduce heat to low, add basil and simmer for 5 minutes.
4. Set aside to cool.
5. In a large bowl, combine remaining 2/3 cup sugar with buttermilk, lemon juice and zest.
6. Mix until sugar dissolves. 
7. Place cooled basil syrup in food process or blender and blend until smooth. (You can also use an immersion mixer.)
8. Add cooled basil syrup to buttermilk mixture and mix thoroughly.
9. Run sorbet mixture through an ice cream maker according to its directions. 
10. Transfer sorbet to a container and freeze for 12 to 24 hours before serving.