Fruit salad with lemon sorbet and basil

Fruit salad with lemon sorbet and basil

Are you looking for a quick and delicious dessert recipe? The fruit salad with lemon sorbet and basil is the perfect solution! This fresh combination of fruits and the refreshing flavors of the sorbet will delight anyone's taste buds. Whether it's a family gathering, a party with friends, or simply a quiet evening at home, this salad is the ideal choice. Let's get started!

Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Freezing time: 1 hour
Number of servings: 4

Ingredients for the salad:
- ½ cantaloupe (approximately 500g)
- 2 ripe peaches
- 1 banana
- 1 large orange or 2 smaller oranges
- 200g raspberries
- a few black currants
- 2-3 tablespoons of cognac (optional)

Ingredients for the sorbet:
- 50ml water
- 150g sugar
- juice from 1 ½ lemons (approximately 100ml)
- a handful of fresh basil leaves

Recipe history:
Fruit salad is a dessert that has traversed centuries, being popular in various cultures. It brings an explosion of flavors and colors, representing a healthy and delicious way to enjoy seasonal fruits. The combination with lemon and basil sorbet adds a modern and refined touch, transforming a classic dessert into a culinary masterpiece.

Step by step:
1. Preparing the fruits:
- Start by washing all the fruits. Peel the cantaloupe, peaches, and banana, then cut them into cubes or slices, as you prefer.
- Peel the orange and cut it into segments, then remove the white membranes to avoid bitterness.
- Place all the fruits in a large bowl and add the raspberries and black currants. If you like a more intense flavor, add 2-3 tablespoons of cognac for a touch of elegance. Let them chill for an hour to combine the flavors.

2. Preparing the lemon sorbet:
- In a small saucepan, combine the water and sugar. Bring to a boil and stir until the sugar completely dissolves. Let the syrup boil for 2-3 minutes, then remove it from the heat.
- Add the lemon juice and chopped basil leaves. Mix well and let it cool to room temperature.
- Once the syrup has cooled, place it in a container and put it in the freezer for about an hour. Stir every 15 minutes to prevent ice crystals from forming.

3. Assembling:
- Once the fruits are chilled and the sorbet is well frozen and creamy, take the sorbet out of the freezer.
- In a serving bowl, add a generous layer of fruit salad, then place a scoop of sorbet on top.
- Garnish with a few fresh basil leaves for an elegant look and added aroma.

4. Serving:
- Serve this delicacy immediately. You can accompany it with a glass of prosecco or a chilled mint tea to enhance the feeling of freshness.

Useful tips:
- Use fresh and seasonal fruits to achieve the best flavors and textures.
- You can experiment with other fruits, such as mango, kiwi, or pineapple, to add a touch of exoticism.
- For a vegan version, you can omit the cognac or replace it with apple juice for a sweeter note.

Nutritional benefits:
This fruit salad is rich in vitamins and antioxidants, with a low calorie content. Fresh fruits are excellent sources of fiber, vitamin C, and A, which support the immune system and skin health. The lemon sorbet adds extra hydration and refreshment, perfect for warm days.

Frequently asked questions:
1. Can I use frozen fruits?
Yes, but it is recommended to let them thaw before adding them to the salad.

2. Can I make the sorbet without basil?
Sure! You can add other herbs, such as mint, or omit the herbs altogether.

3. What other desserts can I make with these fruits?
These fruits are also excellent in tarts, smoothies, or even in yogurts.

4. How can I store the fruit salad?
To maintain freshness, consume the salad on the same day. If you store it, make sure it is covered and kept in the refrigerator.

I hope you enjoy this recipe for fruit salad with lemon sorbet and basil! It is a dessert that not only delights your taste buds but also brings a touch of indulgence to an ordinary day. Enjoy!