Ninja Creami lemon basil sorbet is the perfect tart and herby summer treat. It's absolutely refreshing and delicious.
I have been dreaming about making this lemon basil sorbet for a couple of months. It just screams "SUMMER" to me. Lemon and basil are two of my favorite ingredients, and I just love most things lemon basil.
So I made this sorbet using fresh lemon juice and basil leaves/stems. So good and exactly what I dreamed about. Perfectly tart and refreshing with that herby basil flavor. So refreshing.
While the Ninja Creami lemon basil sorbet is delicious on its own, I also love taking a scoop and putting it in a glass with some sparkling water or other bubbly beverage. Yum.
Ingredients
- Lemon - I just use the juice from the lemons. You'll need enough juice to equal one cup.
- Water - The warm water helps dissolve the sugar and mellows out the lemon.
- Sugar - Gives the perfect level of sweetness to balance the tart lemon.
- Basil - Adds the herby goodness! I use the basil leaves and stems to keep it easy, but if you prefer, you can just use leaves.
How to make Ninja Creami lemon basil sorbet
Squeeze the juice from your lemons to measure one cup.
Combine the sugar with warm/hot water to dissolve. Add the sugar water, lemon juice, and basil to a blender. Blend until smooth. Add to your Ninja Creami container.
Freeze the lemon basil sorbet for at least 24 hours on a level surface in your freezer. Remove and run warm/hot water along the outside for a couple of minutes to thaw the outer layer (this helps it incorporate into the sorbet, otherwise it stays frozen).
Process on the sorbet setting. It may look like the below photo, and be fine once you mix it with a spoon and press together. If it is still too hard or not incoporated enough, simply respin.
Yum! so delicious and refreshing.
Recipe tips
- Don't skip the step about running hot/warm water along the outside of your Creami pint before processing. it will help unfreeze the outer layer and get it to mix properly. Alternately, you can remove from your freezer and leave out for 15 minutes before processing.
- If you have leftovers (I always do, because it's so tart and refreshing, I only usually eat a scoop at a time), simply smooth out the top then return to the freezer. You may need to reprocess before enjoying again.
More Ninja Creami sorbet recipes
Ninja Creami Lemon Basil Sorbet
Equipment
Ingredients
- 4 lemons (or 3 large - enough to squeeze 1 cup lemon juice)
- 1 cup hot/warm water
- ½ cup sugar
- .3 ounces basil (about 8 grams)
Instructions
- Squeeze enough lemon juice to equal one cup. Add to the blender.
- In a cup or bowl, add the sugar and hot water. Stir until sugar is combined and dissolved in the water. Add to the blender.
- Add basil leaves (and stems) to the blender. Blend everything together and then pour into the Ninja Creami container.
- Freeze for at least 24 hours on a level surface.
- Remove from the freezer and run hot/warm water on the outside for a couple of minutes to thaw the outside layer.
- Process on the SORBET setting. (Respin if needed). Scoop out and enjoy.
Notes
- Don't skip the step about running hot/warm water along the outside of your Creami pint before processing. it will help unfreeze the outer layer and get it to mix properly. Alternately, you can remove from your freezer and leave out for 15 minutes before processing.
- If you have leftovers (I always do, because it's so tart and refreshing, I only usually eat a scoop at a time), simply smooth out the top then return to the freezer. You may need to reprocess before enjoying again.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
Leave a Reply