Orange Mint Basil Sorbet

Herbs are not the first thing that comes to mind when thinking of desserts. However, when it comes to sorbet it really works. Chilling the herb changes the flavor, give it a try.

Servings: 4 to 10     Prep time: 25 min     Cooking time: 15 min
    Ready to eat in: 1 hr depending on your ice cream freezer, plus 2 hrs to chill the mixture
Utensils: sauce pan, ice cream freezer, lemon zester or micro plane

Orange Mint Basil Sorbet
1 cup filtered water
1 tab of fresh mint
1 tab of fresh basil
cup sugar
can of frozen orange juice
medium lemon - juiced and zest
2 cups filtered water
1 tab brandy


Chlorine will change the taste of the sorbet use filtered or bottled water. Very finely chop the mint and basil until you have about 1 tab each. Bring one cup water to a boil, turn off heat, Whisk the sugar into the hot water until dissolved. Zest the lemon and juice. Stir the sugar water, lemon juice, orange juice and cold water together with the lemon zest and chopped herbs together. Chill at least 2 hrs. Stir mixture and pour into your ice cream freezer per manufactures instructions. Add the brandy at the end of the freezing cycle.

Serve a scoop or two in a stemmed glass with a sprig of mint.

Alternative Recipe Ideas

  • Substitute rum for the brandy. Be careful not to use to much as it will keep the sorbet from freezing.
  • Garnish with a couple of fresh raspberries or a fresh orange slice.
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