Sorbet with lemon and basil

Ingredients

• fresh basil 2 g
• water 69 ml
• sugar 28.5 g
• dry glucose 5.3 g
• fresh lemon 25 ml
• ice cream stabilizer 1.1 g

Cooking

Step 1

Mix sugar with glucose, add ice cream stabilizer and mix thoroughly.

Step 2

Separately, place lemon juice (or juice of another fruit) with water in a saucepan and bring to a boil, then add a mixture of sugar and glucose, bring to a boil again, remove from heat and cool. Wash and chop the basil leaves, then add to the mixture.

Step 3

Place the resulting mixture in a container, cover and place in the freezer for 2 hours. Beat the mixture with a mixer and return to the freezer for another 2 hours. 1–1.5 hours before serving, beat again with a mixer, divide into glasses and return to the freezer.