Our Dinner Club guests just walked out keeping to the strict guidelines regarding Nora's bedtime.
We're working backward in the posts about the dinner because we're actually starting with dessert, a healthy, if not odd, mixture of lime, sugar and basil. When I searched for basil dessert recipes, I was really surprised to find just this one or one with a lemon cake. I found the sorbet recipe on AllRecipes.com, and was encouraged by the positive reviews for such an odd mixture.
What I liked about this recipe: A great way to use up limes, which often go bad in my fridge. Few ingredients to bother with. A little bit goes a long way. So unusual. Tart like a sour apple Snowcone. (Loved that part, actually.) Presented well with strawberries.
What I didn't like about this recipe: Took 24 hours to make. The original freezing time took much longer than the recipe said. The recipe did not make the 8 servings it claimed. The blender could not make a smooth mixture like the recipe said. A quality smoothing of the frozen liquid required my food processor. Brown sugar made for an odd color; not as inviting as white sugar, but certainly better for cutting back on the sweetness. (I claim brown sugar doesn't taste as sweet as white.)
The verdict: Comment 1: I love it. Comment 2: It's strong. (From my dad's taste test this afternoon.) Comment 3: It's unusual. I can't believe I ate it all. Requires small bites. Comment 4: It really wasn't bad at all. Very good. Comment 5 was the pucker on my mom's lips. She did the taste test this afternoon, too.
Future plans: After having tasted the sorbet after the first freezing, I was very unsure about the final product and was afraid I would have to jump off the roof out of embarrassment when it was all over. Let that be a lesson to you and me to reserve judgment until the very end. I plan to make some more of this with the remaining limes in the freezer. I'm not sure who I'll serve it to, but I have some ideas. I don't think I would be at all sad to eat it on my own, but I will be nice and share.
