Lime & basil sorbet

Those who know me can confirm that I’m crazy for ice-cream. If there’s gelato, sorbet, ice-cream, you name it, I’m on it. I eat ice-cream all year round because it’s always a good time to have it. Now that spring is around the corner (fingers crossed, at least), I thought I’d share an easy and refreshing sorbet recipe. This recipe is for a lime and basil sorbet, which might seem like an unusual flavor combination, but trust me, it’s pretty incredible if I can say so myself.

Perhaps you have never made ice-cream or sorbet, but there’s nothing difficult or particularly tricky about it. Like I said in previous ice-cream recipes, you can use an ice-cream maker to help it freeze or you can do in a more manual fashion (see notes) so again: don’t panic if you do not own an ice-cream machine. I promise you that this recipe is as simple as it gets and you’ll love it.


Cooking Time: 10-15 min | Freezing Time: 4-5h | Serves: 4-6 (about 500ml of sorbet)

What you’ll need:

  • 200ml of lime juice (about 4 limes)
  • 250ml water
  • 200g sugar
  • 20g basil leaves



  • Start by making a sugar syrup: add the sugar and the water to a small saucepan and turn the heat on. Once it boils, count 1 minute and then turn the heat off and remove your pan from the stove.
  • Add the lime juice and the basil leaves to a food processor. Once the syrup is a little cooler, add it to the food processor as well. Whizz everything (purée setting works great here, if you have it). Make sure all the basil has been pureed and you’re good to go.
  • Use an ice-cream maker according to the manufacturer’s instructions to churn your sorbet before placing it in a container. Bear in mind that every machine is different (although it’ll probably be a sorbet setting, if there is one).
  • Now all you have to do is freeze it for 4 or 5 hours before serving.
  • Enjoy!



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  • If you don’t have an ice-cream maker, just put the liquid in an appropriate container and freeze it for a couple of hours. Then remove it from the freezer and use a fork to fluff the mixture, breaking the ice crystals that will start to form. Repeat this process for 3 or 4 times. You can obviously overlook this and just freeze the whole thing… the flavor will obviously be there, but it might have a different texture, so my advice is to do it at least a couple of times for a better result.

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