sweet basil and dark chocolate sorbet

  • Author: Cassie Johnston
  • Prep Time: 6 hours
  • Cook Time: 15 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 1 quart 1x


Inspired by: Hartzell’s and Ina Garten



  • 2 cups water
  • 2 cups lowfat milk
  • 1/2 cup packed basil leaves, bruised
  • 11/4 cup honey
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coffee liqueur (Kahlua)


  1. In a small saucepan, combine water, milk and basil leaves. Steep over low heat for 10-15 minutes or until mixture just begins to bubble. Remove from heat, strain out basil leaves and discard.
  2. Return pot to low heat, add in honey, cocoa, and salt. Whisk over heat until well combined, about 3 minutes. Remove from heat, add in vanilla extract and coffee liqueur.
  3. Transfer mixture into a container with lid and chill until completely cold. Pour into ice cream maker and churn as directed by the manufacturer. Sorbet will be soft. Spoon into a freezer-safe container with a lid and freeze for 4-6 hours or until scoopable.

  • Category: Dessert

Keywords: dessert, chocolate, frozen, ice cream