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Basil sorbetto

Paolo Raffaelli

A zingy and herbaceous sorbet recipe from Borough’s Gelateria 3BIS

Recipe Meta

Prep

15 mins (plus freezing)

Cook

N/A

Serves

4

Difficulty

Easy

Ingredients

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

Method

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. It is 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.

Image: Lizzie Mayson

Where to buy these ingredients