Fresh Lime-Basil Sorbet
1 cup fresh squeezed lime juice (8-10 limes)
1 cup water
1 cup simple sugar syrup (1cup sugar+1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)
Combine all ingredients into a freezer friendly container and freeze 6-8 hours or overnight.
Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth.
Re-pack into container and keep frozen until needed.
This will keep for up to 2 months.
If you prefer a lighter, less icy sorbet, add 1 egg white during processing.