This Friday, we’re scooping up sunshine with my Lemon Basil Sorbet, a refreshing, dairy-free dessert that’s as vibrant as summer itself.
Freshly squeezed lemon juice meets the delicate fragrance of basil, creating a vibrant flavor combination that’s naturally plant-based and oil-free, made with just fruit, herbs and sweetness from nature. Light yet indulgent, it’s the perfect palate cleanser or afternoon treat, offering a cooling and uplifting experience that’s ideal for warm days or a refreshing finish after dinner.
With only a few simple ingredients, you can blend and freeze your way to this zesty, herb-kissed delight in no time.
Recipe
Ingredients
- 1 cup fresh lemon juice (about 4–5 lemons)
- 1 cup water
- ¼ cup sugar or 2–4 pitted dates (for natural sweetness)
- ¼ cup fresh basil leaves, loosely packed
- Zest of 1 lemon
- In a small saucepan, combine water with sugar or pitted dates. Heat until sugar dissolves completely or dates soften, then remove from heat.
- Add basil leaves, cover and steep for 10 minutes.
- If using dates, blend the mixture until smooth, then strain out basil leaves.
- Stir in lemon juice and zest, pour into a shallow dish and freeze for 2–3 hours, stirring every 30 minutes to break up ice crystals.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
