By Nadia Arumugam |

Basil for Dessert, In Sorbet (kind of)

Apricot and Basil Sorbita

This “cutsey” title has more going for it than just cutsey-ness, honestly. Like many city dwellers, my kitchen doesn’t have enough storage space for the necessities, much less an ice cream machine. But does this mean that I have to be deprived of delicious homemade frozen treats, I ask you? You may have felt this coming, but no, it means nothing of the sort! With all the glorious, colorful summer fruit trumping the less ostentatious greens at farmers’ markets, and the pudgy fruit babies ripening into fully-fledged, plump adults in our terraces, gardens and rooftops, there’s only one thing to do: Make sorbet, of sorts. Sorbet without an ice cream machine to churn it to smooth deliciousness, is well, “sorbita” i.e. an equally enticing, textural wonder that fuses the line between sorbet and granita. A good whipping halfway through freezing breaks down large, granular ice crystals to yield a creamier, smoother consistency that more than just hints at a sorbet.

Serves 6

1 lb. ripe, sweet apricots
1 1/2 cups simple syrup (1 cup sugar, 1 cup water, bring to boil then simmer until dissolved, remove from heat, and leave to cool completely)
2-3 Tbs. shredded basil
2-4 Tbs. Lemon juice

Make the sugar syrup. Place the sugar in a saucepan with 1cup of water. Bring to the boil and simmer until dissolved, about 3 minutes. Remove form the heat and cool completely.

Peel the apricots. Using a small sharp knife, score a small cross at the bottom of each apricot. Place the fruit in a large bowl and cover completely with just boiled water. Leave for a couple of minutes, then drain and leave until the apricots are cool enough to handle. The skin of the fruit should have loosened from the flesh where it was scored. Starting at the scored end start peeling the apricots – the skin should slip off relatively easily (although you may have to use a knife to pry away some stubborn sections).

Halve and pit the apricots, then roughly chop the flesh. Place the fruit and basil (more if you like it really herby, less for a more subtle basil flavor) in a food processor and pulse until completely smooth. Transfer the mixture into a large bowl and add the sugar syrup. Stir to combine thoroughly. Add lemon juice to taste.

Transfer the mixture to a large lidded plastic container. I used one that was about 3 ½ inches by 8 inches by 5 inches.

Freeze for about 6 to 8 hours until almost completely frozen around the sides and slushy at the very middles. Fork through the mixture until it’s all slushy but be careful not to let it melt, then whip the mixture vigorously for a minute of two. (Alternatively transfer to a food processor and pulse for a 5-10 seconds until the mixture is slushy and smooth but not melted, then quickly transfer back to the plastic container.) Smooth the surface again, and leave to freeze for a further 6 to 8 hours. Serve in chilled glasses, and for extra pizzazz top with a little sparkling wine or Champagne.


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