Home generalBasil lime sorbet - recipe without ice cream maker

Basil lime sorbet - recipe without ice cream maker

  • Recipe - Basil Lime Sorbet
    • you need
    • manual

The summer brings hot temperatures and the desire for ice. That's why we do not want to deprive you of this foolproof and really delicious recipe for a homemade sorbet: basil and lime sorbet. Yes, exactly - ice cream with basil! Basil is one of the most popular herbs in German kitchens and is really versatile. Together with the lime, you create a truly incomparable, cold taste experience - and that without an ice cream machine!

Recipe - Basil Lime Sorbet

you need


  • 1 bunch of basil
  • 5 limes
  • Possibly additional lime juice
  • 2 glasses of water
  • 2 glasses of sugar

This amount gives about 500 ml of basil sorbet - in about 4-6 servings.


  • cooking pot
  • Glass
  • grater
  • Rührlöffel
  • knife
  • Mortar or blender
  • screen
  • Bowl for the freezer
  • whisk


Step 1: At the beginning, put the 2 glasses of sugar (plenty filled) and the glass of water in a saucepan.

Step 2: Then add the limescale to the pot and let it boil for 5 minutes. Let the syrup cool down afterwards.

Step 3: Meanwhile, squeeze out the limes. Before slicing, roll the limes back and forth on the work surface. Then split them in half and squeeze the juice out with your hand. Fill the glass brimming with lime juice. If the juice is not enough, add lime juice from the bottle. Now pour the juice into the syrup, stir well and taste. If the lime is too gentle, just add some juice.

Step 4: Now wash the basil. This is then crushed with mortar and pestle (possibly also with a blender). Now add the basil porridge to the syrup. Let the mixture soak for a few minutes. For more taste, puree the syrup again briefly.

Step 5: If you like, you can now squeeze the syrup through a sieve so that coarse basil fibers do not end up in the sherbet. Then place the syrup in a suitable container in the freezer for 45 minutes.

Step 6: After this time the sorbet is whipped once with the whisk.

Then put it back in the freezer for 30 minutes.

Tip: To be on the safe side, you can open the sorbet several times. That way, it gets even creamier.

First let it thaw and then the basil and lime sorbet can be prepared and eaten. Decorate every single bowl with small slices of lime and basil leaves - so the ice is visually a blast! Good Appetite!

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