Description
A surprisingly tasty, gourmet sorbet recipe featuring beet juice, key limes, basil and buttermilk. This frozen dessert is low fat and delightfully sweetened by honey.
Ingredients
Scale
- 1/3 cup beet juice
- 2/3 cup honey
- 1 teaspoon Key lime zest
- 2 cups buttermilk
- 1 cup packed fresh basil
- 1/4 cup key lime juice
Instructions
- Wash your basil well and dry with a towel.
- Add the basil and buttermilk to a blender and blend on high until it’s homogenous and mint-green.
- Strain any remaining basil solids out of the buttermilk using a mesh wire strainer. Add buttermilk mixture to a medium bowl.
- To the same bowl, add the lime juice and key lime zest, beet juice, and honey.
- Process in an ice cream maker according to the manufacturer’s instructions or until it is the consistency of a slushy. I processed mine on the “sorbet function.”
- Transfer to containers and freeze until solid, about 6 hours.
- Enjoy topped with a sprinkle of basil ribbons, if desired.
Keywords: vegetarian, buttermilk ice cream, buttermilk sherbet, buttermilk sorbet, beet sorbet, key lime sorbet, key lime, beet, beetroot, lime, buttermilk, desserts, sweets, sorbet, sherbet, ice cream, vegetarian, gourmet