John Myers
Ice Cream: Basil and Lemon Sorbet
The perfect ice cream: basil and lemon sorbet recipe with a picture and simple step-by-step instructions.
- 500 ml Sugar syrup
- 100 g Glucose
- 100 ml Freshly squeezed lemon juice
- 3 bunch Thai basil fresh
- Make the sugar syrup from 500 ml of water and 100 g of sugar, bring everything to a boil and let it cool down. For the glucose, bring 64 g of grape sugar to the boil with 36 g of water.
- Put some of the syrup in a saucepan and dissolve the glucose, pluck the leaves from the basil. Then put everything together in a tall container and puree, then sift through and squeeze out well, in the ice cream maker and you’re done.
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