In early October, inside a greenhouse on Red Beard Farms, restaurant staff from the Green House restaurant set up three rows of long tables and were topping them with bright white tablecloths and a thin loose-weave burlap runner scattered with shiny green leaves.
Each dish was vegan and used local ingredients. The Basil Lemon Balm Sorbet was a standout.
Basil Lemon Balm Sorbet
Fresh basil and lemon balm are boosted with lime juice for this tangy sorbet.
Ingredients
- 2 cups of sweet basil
- 2½ cups water
- ¾ cup white sugar
- 1 cup fresh lemon balm leaves*
- Juice from 1 lime
Instructions
- In a small sauce pan, boil the water, then add sugar and lemon balm, reduce heat, and simmer for 20 minutes. Off the heat, let it steep for 30 minutes. Refrigerate until cool.
- Prepare an ice bath. Blanch the basil in boiling water for 10 seconds; quickly strain then immerse the basil in the ice bath to keep the color.
Notes
This recipe was originally published in the Winter 2023 issue.
