Orange Basil Sorbet
Here is a dessert recipe from Sandra Savage, a real life executive chef and cookbook author. She is a graduate from California Culinary Academy (CCA); she has collected and developed recipes while traveling and cooking around the world, including two weeks aboard the USS Blue Ridge in Japan.
3⁄4 cup sugar
3⁄4 cup water
2 cups fresh orange juice
1 cup lightly packed fresh basil chopped
3 tablespoons Grand Marnier or
3 tablespoons orange zest
In a saucepan, combine the sugar and water over high heat. Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have a little more than 1 cup of syrup.
Combine 3⁄4 cup of the warm syrup with the orange juice, basil, Grand Marnier and orange zest; stir well to combine. Set aside for 30 minutes to 1 hour, according to taste: the basil flavor strengthens as it sits. For faster freezing, transfer the cooled mixture to the refrigerator to chill there first.
Strain the mixture and then freeze it in an ice-cream maker, following the manufacturer’s instructions.