Basil-Infused Grape Sorbet

Italian summers often pair ripe fruit with fragrant herbs for a light finish. This basil-infused grape sorbet purees seedless red grapes with fresh basil, then freezes into a silky, refreshing scoop with a bright lemon lift.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 165 cal
• 1g protein
• 42g carbs

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Ingredients

• 1 1/2 lb seedless red grapes
• 1/2 cup packed fresh basil leaves
• 1/2 cup granulated sugar
• 1/2 cup water
• 3 tbsp fresh lemon juice
• 1/8 tsp pinch of salt

Instructions

1. 1Rinse the grapes and remove any stems. Place them in a blender and purée until completely smooth, about 45 seconds.
2. 2Pour the grape purée through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much liquid as possible and discard the solids.
3. 3In a small saucepan combine the sugar and water. Warm over medium heat, stirring, just until the sugar dissolves completely, about 2 minutes; do not boil hard.
4. 4Remove the syrup from heat, add the basil leaves, and steep for 10 minutes so the herb flavor infuses without turning bitter.
5. 5Strain out the basil, pressing gently, then stir the basil syrup, lemon juice, and salt into the grape juice until fully combined.
6. 6Chill the mixture in the refrigerator for at least 1 hour until very cold. Taste and adjust lemon if you want more brightness.
7. 7Pour into an ice cream maker and churn according to manufacturer directions until it reaches a soft-serve consistency, usually 20 to 25 minutes.
8. 8Transfer to a freezer-safe container, press parchment on the surface, and freeze 2 more hours for scoopable texture. Serve in chilled bowls with a fresh basil leaf on top.