Basil sorbet

by Paolo Raffaelli

A zingy and herbaceous recipe from Gelateria 3Bis

This is a fresh and simple recipe to make at home by yourselves. By following just a few simple steps, you'll get a really tasty sorbet to offer to your friends—delicious enjoyed on its own, or made into refreshing popsicles, fancy ice-cubes to add a pop of herbaceous flavour to cocktails, or blended with water for a tasty granita.


5-6 lemons
200g sugar
30g basil leaves, washed and drained 


Squeeze the lemon juice into a pot—you should get around 220g of juice.

Put 500g water in a pan and bring it to the boil. When the water is boiling, add the sugar and stir for about 1 min.

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 blend it all together to get a smooth syrup.

Pour the syrup into whichever moulds you are using, and freeze for about 6-8 hours.

Recipe: Paolo Raffaelli 
Image: Joseph Fox