lemongrass-basil sherbet recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Makes 1 quart
  • 3 cups whole milk
  • 1 cup chopped lemongrass (from about 2 stalks, the original recipe says)
  • 1 cup heavy cream
  • ¾ cup (packed) fresh basil (leave the stems on until after you blanch -- it makes it easier to remove basil from the hot water)
  • ⅔ cup sugar
  • 2 tablespoons light corn syrup
  • ½ teaspoon salt
  1. Heat milk, lemongrass, and cream in a large saucepan over medium heat until mixture almost comes to a boil. Remove from heat and let steep with the saucepan cover on for 20 minutes.
  2. Blanch basil leaves in a small pot of boiling water until just wilted, about 10 seconds; immediately transfer to ice water or rinse well with very cold water. Squeeze basil to release excess water. Pick basil leaves from thick stems if not already done.
  3. Strain cream mixture through a fine-mesh sieve into a blender. Add basil leaves, sugar, corn syrup, and salt to blender. Purée on high speed until well blended, about 1 minute. Strain through a fine-mesh sieve into a medium bowl, pressing gently on solids.
  4. Cover and chill until cold, about 4 hours.
  5. DO AHEAD: Base for sherbet can be made 1 day ahead (this is what I usually default to, to make sure the base is very cold). Keep chilled.
  6. Process sherbet in ice cream maker according to manufacturer's instructions (this took about 15 minutes for me). Transfer to an airtight container, cover, and freeze. DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen.
  7. This freezes to a very hard sherbet when left overnight. Allow to sit at room temperature for a bit before scooping and serving. This makes 1 quart. You don't need a lot to be satisfied with the rich, grassy flavor and cream. But, if you are like me, you may just end up eating it standing up at the counter, sneaking in more bites than anyone else got after dinner.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/lemongrass-basil-sherbet-recipe/