Basil and Lemon Sorbet
A zingy and aromatic basil and lemon sorbet which is great to serve with fresh strawberries.
About 750 millilitres.
Ingredients
5 lemons, juiced
200 grams caster sugar
30 grams basil leaves, washed and drained
500 millilitres water
Method
Squeeze the lemon juice into a bowl.
Put 500 millilitres water in a pan and bring it to the boil. When the water is boiling, add the sugar and stir for about 1 minute.
Take the pot off the heat, place the basil in the water and let it cool down—the leaves will infuse the liquid with delicious flavour. Add the lemon juice and use a hand blender to blitz it all together to get a smooth syrup.
If you have an ice cream maker, pour in the mixture and freeze and churn.
If you don’t have an ice cream maker, pour the mixture into whichever container you are using, and freeze for about 6-8 hours, churning with a spoon every hour will give a better texture.
You could use lolly moulds or silicon muffin trays to freeze.
Food savvy tip
Grind the mint stems up with a food processor and use as a spice like you would with dried herbs.
Recipe provided by Mark Breen of Seasonal Kitchen.
