A fresh summer salad with savory lemon basil sherbert, stone crab legs, and mango salsa.
For the mango salsa, chop mango, red onion, jalapeno peppers and basil, mix, add olive oil and some salt. The salt will draw out moisture from the mango, and this will act as the dressing.
Also added to the salad, grilled corn off the cob.
For the savory sherbert, prepare basil, half n half, and milk. This sherbert is flavored with salt, honey, lemon juice, basil, and lemon zest. That’s it. It’s mostly savory but the honey is added to balance it out a bit. It’s not sweet.
Add lemon zest, heat on the stove until it simmers, take it off the heat and let cool.
I made this sherbert with a kitchen aid stand but I think you can use any other ice cream maker, not sure what the results will be like. After I sifted the chopped basil from the milk I added some more to the cooled milk mixture. While you can add the lemon zest before hand, the lemon has to be added after the milk is cooled off, otherwise the acid from the lemon will create curds.
The sherbert texture should not be so smooth and creamy but more airy, light, and frosty. If you were to put a fork in this after it’s frozen, it should separate almost like ice shavings.
Prepare two scooped out lemons.
I froze the lemon and sherbert together, and served them with the stone crab legs. This is good for a little appetizer, now onto the salad.
Score 1/2 of an avocado with a knife until you start to feel it’s skin, then stop. Then scoop everything out with a spoon.
Add the corn, mango salsa, crab meat, and the scooped sherbert on top. I dressed this salad with salt, lemon juice and olive oil. The sweetness from the mango salsa adds a lot of flavor to it as well.
Now I must finish the rest of this salad in front of netflix.