Refreshing basil ice cream

Ingredients for 4 servings:

• 200 ml sugar
• 200 ml water
• 20 basil leaves
• 1 large lemon(s), peel and juice, untreated
• 1 tsp peppercorns, pink
• 250 g yogurt, 1.5% fat

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

also works very well with sorrel

Boil the sugar and water for about 10 minutes until reduced (simple syrup). Cool the simple syrup in a double boiler. Trim, wash, and dry the basil leaves. Halve and squeeze the lemon. Peel the white pith from one half, first into fine strips, then into fine cubes. Grind the pepper in a mortar (not an electric chopper!). Finely purée the basil and simple syrup, preferably in a blender, and season with lemon juice. Add the yogurt, lemon zest, and pepper. Blend everything until smooth. Transfer the mixture to a shallow, lidded dish and place it in the freezer for at least four hours (stirring every 30 minutes initially), or use an ice cream maker to make the mixture.