The Summer of Sorbet

Living in Portland during the summer can be amazing….but also unbearable. Air conditioning is a rarity, but luckily the tools and ingredients to make the best sorbets aren’t.


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Lemon Basil Sorbet

1 1/2 cups of lemon juice

1 teaspoon of lemon zest

2 cups of sugar

1 cup of water

a handful of basil, shredded and diced

Bring the lemon juice, water, and sugar to a boil. Once the sugar is dissolved and the mixture is at a rolling boil, remove from heat and set aside. Once it’s cooled, stir in the zest and basil. If you have an ice cream maker, follow the instructions for that.

For anyone else, place the mixture in the freezer and stir every hour. It should be ready the next day.

(You can easily replace the basil with mint, rosemary, thyme, sage, ginger, or whatever spice you like for this recipe)

Getting Creative With Your Sorbet:

Add a float of it to a glass of champagne, Lillet Blanc, or sweet white wine.

Mix it in with some beer to make an icy shandy.

Scoop some into a glass of iced tea mead (or any sort of mead).

Add a bit of it to any cocktail that calls for simple and lemon juice, such as a Tom Collins.