Lemon Basil Sorbet — Thai-herb sorbet
Lemon basil sorbet is a contemporary Thai-inspired sorbet — fresh lemon basil leaves steeped into a lemon-syrup base, then churned. The result is a bright, herb-sharp sorbet that is unmistakably Thai in flavour profile.
i. Origin & history
Lemon basil (horapha) is one of the four Thai basils and is more closely related to lemon-scented basils than to European sweet basil. The sorbet is a modern restaurant invention rather than a traditional Thai sweet; it bridges Thai herbal grammar and the Western sorbet form.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 1 large bunch fresh lemon basil (about 60 g)
- 300 g caster sugar
- 500 ml water
- Zest of 2 lemons
- Juice of 4 lemons (about 150 ml)
- Pinch salt
- 1 egg white (optional, for smoother texture)
iii. Method
- Bruise basil leaves; combine with sugar, water and lemon zest. Bring to a bare simmer; off heat, steep 20 min.
- Strain. Stir in lemon juice and salt.
- Chill thoroughly. Whisk in egg white if using.
- Churn in an ice-cream machine until just set; freeze 3 hours.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Thai basil sorbet uses regular horapha for a more anise-led flavour. Lime-and-kaffir-lime sorbet uses kaffir leaves. Mint-pandan sorbet is a related Thai herbal twist.
vi. Common questions
What is lemon basil sorbet?
Lemon Basil Sorbet is thai-herb sorbet, from thai cuisine. The result is a bright, herb-sharp sorbet that is unmistakably Thai in flavour profile
Where is lemon basil sorbet from?
Lemon Basil Sorbet is from the thai dessert tradition; the recipe and history are detailed above.
How long does lemon basil sorbet keep?
See the storage note in the Quick facts panel: 2 weeks frozen.