Purple Basil Sherbet Recipe
Since the beginning of Ramadan, the dishwasher has been working almost exclusively for glasses. The first thing I do when I get up in the morning is to collect the glasses in the house and place them in the machine. Even if we are not thirsty during the day, my husband and I have established a support group for each other to drink water so that our bodies do not become dehydrated. We may even be consuming more water and liquids than we normally drink.
Before our jug of liquid beverage in the cupboard is empty, a new one enters the cupboard. Lemonade, iced tea, compote, sherbet... I don't forgive as soon as I find something to turn into a drink on hand. Purple Basil sherbet recipe is a result of my love for this cold drink.
Last weekend, I bought basil from the market for a change. We loved the sherbet. We especially admired the color. Basil syrup has a very different color formation. When it first meets hot water, it releases a dark blue color. Then it turns purple. After meeting with lemon, it gets this wonderful color. If you like the smell of basil, I am sure you will like this sherbet. It has a very pleasant aromatic scent. We drank very fondly at iftar and sahur.
It is also very practical to make. There is no need to boil for a long time, basil leaves its color and aroma the moment it gets into hot water. The only thing you need to pay attention to is the amount of sugar. As you know, this amount can vary a lot according to taste. Since I don't like very sugary drinks, the amount of sugar is a little below normal. After you add the sugar, you can taste it and add more if needed.
The basil bundle I used was quite large. If the bundles at the place of purchase are small, you can use 2 bundles. I recommend that you consume the sherbet cold, with ice if possible.
Enjoy the recipe...
- 1 bunch of purple basil,
- 1 cup of sugar,
- Juice of 1 lemon,
- 3 liters of boiling water.
- Wash, drain and dry purple basil,
- Transfer into a deep pan or glass cookware and add boiling water,
- Set aside to cool to room temperature, lid open,
- Take the purple basils out of the water and throw away,
- Add lemon juice and sugar,
- Stir until the sugar melts,
- Strain with a cheese cloth and chill.