How do I describe this wonderful tart, sweet, savory delectable concoction...oops, I just did.
I was at an Opera Night at Sotto Sopra Restaurant and the lemon basil sorbetto was the intermezzo. It truly cleaned and refreshed the palate but I wanted more, more, more. (OMG I'm sounding like the Comcast Cable commercial.) Luckily I was working with their executive chef Bill Crouse, co-hosting a cooking class last month and one of the dishes he presented was the divine sorbetto.
When I had my dinner party a week ago I made the sorbetto. It came out perfect and I had more, more, more. I had made approximately a quart and had leftovers to munch on all week long.
If you have an ice cream maker you MUST make this recipe. Just click on the title of this post and it will take you to Sotto Sopra's blog and the recipe. If you are lucky enough to have some yuzu juice you might want to use some of that in place of the lemon juice. (you will need approximately 20 lemons to make the 2 cups of fresh lemon juice).