Since lime juice from the grocery store is so unbelievably expensive, and also gross, I decided to purchase a 2lb bag of fresh limes and juice them myself. The plan quickly turned into: make Jacob juice the limes while I pretend to do math and figure out the science-y parts. I wanted to infuse the lime juice with the basil, but knew it would be impossible to do so without the acidity cooking the basil. Instead, I chose to infuse the sugar. People do it with orange zest all the time- why not herbs? I cut the basil into small pieces and used my mortar and pestle to grind the two together. Once the pieces were muddled a bit, I used my hands to rub the sugar and leaves together. I covered the mixture with some plastic and let it sit overnight.
1 1/3c. fresh squeezed lime juice (2lb of limes)
1/3c. + 2T sugar
1T chopped fresh basil
1 pinch salt
1t. tequila (optional)
With a mortar and pestle or food processor, mix together 1/3c. of sugar and 1T chopped basil. Cover with plastic and leave unrefrigerated for 8 hours. In a small saucepan over low heat, dissolve basil-sugar mixture and the remaining 2T of sugar in 1/3c. water. Once sugar has completely dissolved, add to lime juice and strain. Add tequila (optional) and salt and chill. Churn mixture until desired consistency. Allow to freeze overnight.
2 small scoops of sorbet
sugar for the rim
Dip the rim of a small glass in some sugar. Add seltzer and tequila. Place 2 small scoops of sorbet in the glass, and fill the rest of the way with water. Serve immediately!