Fresh Lime-Basil Sorbet

Cook time: 6 hours
Servings: 12


  • 1 cup Fresh squeezed lime juice (8-10 limes)
  • 1 cup Water
  • 1 cup Simple sugar syrup (1cup sugar+1 cup water, boiled then cooled)
  • 1 dozen Basil leaves, whole
  • 1 Egg white (optional)

  1. Combine all ingredients into a freezer friendly container and freeze 6-8 hours or overnight. Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.
  2. Notes: Perfect with the Marinated Melon for a breakfast starter or luncheon dessert.

Lakewinds Country Manor Circa 1881


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