Ingredients
- 948g (1 quart) Water 100%
- 384g (1 pint) Sugar, Granulated 40.51%
- 186g (¾ cup) Bar Lemon, Juice 19.62%
- 180g (3 cups) Basil (wilted) 18.99%
Directions
- Using BJ120C Citrus Juicer, recover lemon juice from bar lemons.
- Add herbs and sugar to WFP16S Food Processor with S-blade and blast (while scraping sides) until paste develops.
- Add remaining ingredients and pulse till well incorporated. Strain into chilled WCIC25 Ice Cream machine and turn to ice cream mode.
- When program is complete, remove sorbet and transfer to the freezer.
