Summer calls for light, refreshing desserts. One such treat is this Coconut Basil Sorbet, a unique and flavorful combination that's sure to become a favorite. This sorbet blends the creamy richness of coconut with the subtle, herbal notes of basil, creating a dessert that's both refreshing and satisfying. Perfect for hot days or as a light dessert after a meal, this Coconut Basil Sorbet is easy to make and delicious to enjoy.
Coconut Basil Sorbet Ingredients
Full Fat Coconut Milk serves as the creamy base of the sorbet, providing a rich texture and imparting a coconut flavor
Egg Yolks add smoothness and help bind the mixture, giving the sorbet a custard-like consistency.
Shredded Coconut (optional) enhances the coconut flavor, and also adds a delightful texture.
White Sugar used to make the simple syrup with the basil and sweetens the sorbet
Basil Leaves pairs well with the coconut flavor to turn this sorbet into a unique and refreshing dessert
Water is combined with the sugar, to form the base for the basil-infused syrup, essential for distributing the herbal flavor evenly.
Corn Starch helps to thicken the mixture, ensuring a perfectly smooth and creamy texture.
Tempering Egg Yolks
Tempering the egg yolks is a crucial step in making sorbet or ice cream to ensure a smooth, creamy texture. The process involves gradually warming the egg yolks by slowly adding hot liquid to them while continuously whisking. This prevents the yolks from cooking too quickly and curdling, which would result in lumps.
To temper egg yolks, start by heating your liquid (such as a coconut milk mixture) until it's steaming. Then, take a small amount of the hot liquid and slowly pour it into the bowl of egg yolks, whisking constantly. This gradually raises the temperature of the yolks without shocking them. Once the yolks are warmed, you can then slowly pour them back into the pot with the remaining hot liquid, continuing to whisk. This careful process ensures that the yolks blend smoothly into the mixture, creating a rich, silky base for your sorbet or ice cream.
Basil Simple Syrup
The star of this sorbet is undoubtedly the basil. Fresh basil leaves bring a unique, aromatic quality to the sorbet, balancing the sweetness of the coconut and sugar with their herbaceous notes. This combination of flavors is both surprising and delightful, making the sorbet a refreshing treat that stands out.
To make basil simple syrup, start by combining ¾ cup of white sugar and ½ cup of water in a small saucepan. Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved. Once the syrup begins to simmer, remove the pan from the heat. Add the fresh basil leaves to the hot syrup and let them steep for about 10-15 minutes to infuse the flavor. After steeping, strain the syrup to remove the basil leaves.
Serving Suggestions
Once the sorbet is churned and frozen, it's ready to be enjoyed. Serve it in small bowls or cups, garnished with a sprig of fresh basil or a sprinkle of shredded coconut for a touch of elegance.
Looking for More Summer Desserts
These Gooey Pumpkin S'mores Bars are always a hit!
Coconut Mojito Popsicles are also a refreshing summer treat!
When in doubt, these Fruity Pebbles Truffles are a favorite amongst adults and kids alike!
Coconut Basil Sorbet
Equipment
- 1 Ice Cream Machine
Ingredients
- 1 Can (14 fl oz) Full Fat Coconut Milk
- 4 Egg Yolks
- ½ Cup Shredded Coconut optional
- ¾ Cup White Sugar
- ½ Cup Water
- ¾ Cup Basil Leaves
- 1 Tbsp Corn Starch
Instructions
Basil Simple Syrup
- boil sugar and water in a small sauce pan. Once the sugar has dissolved, remove from heat and add basil. Stir. Let seep for 10-15 minutes then discard basil. Set basil simple syrup aside
Coconut Basil Sorbet
- In a sauce pan, add the coconut milk and bring to a simmer over medium heat. While that cooks, add egg yolks to a bowl and whisk.
- Once coconut milk is steaming, temper eggs by adding a small amount of the warmed coconut milk into the egg yolks and whisking continuously so the mixture cools. Continue doing this until the coconut milk has been transferred to the egg yolks completely. This is the base of the sorbet.
- Combine the sorbet base with the basil simple syrup.
- Transfer to ice cream maker and churn until frozen and creamy.
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