Reviewed: Nov. 6, 2009

This is spectacular. Wonderful blend of flavors that will have everyone guessing. Getting sorbet completely frozen took a bit longer than recipe said but overall very easy.

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REMYJ

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Nov. 1, 2009

I halved the sugar right from the get-go, following other reviewers' advice. Basil from the farmers market is cheap and limes from the tree outside make this a very economical palate cleaner. This tasty and refreshing sorbet is a favorite at our house now and I always have some in the freezer.

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Geroniho

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Reviewed: Sep. 11, 2009

This reaches a really nice consistency in the blender, just like sorbet. However it was waaaay too sweet for me. So I blended in some more water, lime and basil (everything but the sugar). This way you can modify it to your taste. Very refreshing. Would give it 5 stars if it wasn't so sweet right off the bat.

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Jenny B

Cooking Level: Expert

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Reviewed: Aug. 31, 2009

Delicious. It was very sweet...may try using half the sugar next time. Oh, and I didn't stir it after 2 hours like the recipe said, and it still had a soft, scoopable texture.

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Val1

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Reviewed: Aug. 7, 2009

Fabulous! Perfect refresher course!

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awesome cook

Cooking Level: Professional

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Reviewed: Jul. 26, 2009

I used 1/2 cup Splenda instead of 1 cup sugar. It was ... unusual. IF I ever make this again, I will definitely cut down on the basil.

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Atena

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Reviewed: Jul. 25, 2009

This is a nice, light dessert. The basil is noticeable but subtle. I used agave and water rather than simple syrup. This would also be delicious with fresh mint instead of basil, or orange and basil (with much less sugar, of course)--or lemon, honey, and mint! This is a great base for experimentation.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jun. 10, 2009

Ran out of lime juice - used lime + lemon + pineapple. Had no basil - used sage. Threw in frozen blackberries. The sorbet was DELICIOUS, just seedy from the blackberries. Yes my username should be FailureToFollowDirections.

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Heather

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Reviewed: Jun. 1, 2009

A delicious, palate-cleansing sorbet. It was most enjoyed by the adults in our family.

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1GoodCooker

Cooking Level: Expert

Home Town: Rowland Heights, California, USA

Living In: Corona, California, USA

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Reviewed: Apr. 4, 2009

this turned out to be a wonderful aperitif to clean the palate. We have made this several times and now just keep it in the fridge. Thanks for the recipe.

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dgbg100106

Cooking Level: Expert

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Reviewed: Mar. 27, 2009

I was sceptical with the combination, but this was fantastic. I serve it after a spicy meal, and it is the perfect ender to a meal and cleanses the palate beautifully. I also experimented with rum for a beautiful mojito! This recipe is so good and so easy, and keeps in the freezer for a long time. Thank you for this creative idea!

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fiji chefmom

Cooking Level: Professional

Home Town: Ogilvie, Minnesota, USA

Living In: Pacific Harbour, Viti Levu, Fiji

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Reviewed: Mar. 27, 2009

This is a great martini mixer!! Just add vodka. Garnish with a lime twist and 1 small basil leaf. Beautiful and so refreshing.

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Jamie

Cooking Level: Expert

Home Town: Calhoun, Tennessee, USA

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Reviewed: Feb. 5, 2009

This is very unusual sorbet. Tasty, but it was a little sweet for me.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

Very unusual. Would probably make again, but would cut back on the basil slightly.

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WennieMae

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

The first time I tried this, it was a little too sour for my family, so for the second batch I added another half cup of simple syrup and it turned out GREAT. Also, it took longer than 2 hours to freeze the mixture (even starting with chilled simple syrup). I think this is best prepared a day in advance. This recipe is so easy and delicious, I will be making it several times this summer!

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brittlandk

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: May 15, 2008

I have an herb garden that produces waaaaay too much basil. This was a great way to get rid of some of my surplus, and it was surprisingly delicious. Though my friends were a little hesitant when i first told them what went into it, they asked for the recipe and made it themselves the next two nights in a row. Great idea!!

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