Reviewed: Feb. 1, 2012

Yummy. If you want to impress your guests with something different and delicious, give this a try.

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Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Oct. 4, 2011

Really delicious! The only problem I had was that the amount in given in the recipe definitely was not enough for 8 people. I would double it if you are really feeding that many, because they will for sure want more than just a small scoop!

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Reviewer:

alr6v8

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

Living In: Olathe, Kansas, USA

Reviewed: Aug. 21, 2011

This never quite froze for me--even after 2 days! Also, I didn't think that this recipe tasted very good with the basil, and also way too sweet, inleast for my taste! (-: well, those are my comments!

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Reviewer:

recipe_fanatic!

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: Aug. 10, 2011

Used this as a topping for spicy gazpacho, it went great!

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 1, 2011

This dessert is AMAZING. Simple ingredients, easy to prepare, and oh so full of wonderful flavor! Sure its half sugar but just a very small scoop goes a long way and is very satisfying. A great use for home-grown basil!

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Reviewer:

Shelly

Reviewed: Aug. 1, 2011

Delicious! We have a plethora of basil this summer, and made this on a whim. So glad I did! I followed the recipe exactly, and I was thrilled with the results. The only problem I have with this recipe is that it takes much longer than two hours for the sorbet to initially freeze, which wasn't a big deal for me. I can't wait to make this again. Next I'll be trying a lemon-lime basil sorbet. Great recipe, thanks!

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Reviewer:

A Turtle in the Kitchen

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

Reviewed: Jul. 12, 2011

Very refreshing!

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Reviewer:

Amanda

Reviewed: Jun. 20, 2011

This was refreshing! I opted to make my simple syrup on the stove, add lime juice, then add basil leaves- let those steep in the lime/syrup mixture for 2 hours, then strained the basil leaves out. The sorbet had an excellent and refreshing flavor. The amount of basil taste was just right. Thanks for sharing!

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Reviewer:

DarcieA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Mar. 10, 2011

I loved this sorbet! I'd made simple syrup for another recipe and had already added the juice and zest from two limes. I had about 1/2 cup leftover, so I used that and added about 20 fresh basil leaves to it. I froze it in my ice cream maker, and it worked out perfectly. It tastes fresh and fantastic. Even two days later, it wasn't a frozen brick like some sorbets turn to.

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