Basil and Lemon Sorbet
Ingredients
- 150g basil
- 8 lemons (or 100g lemon juice)
- 230ml water
- 191g sugar
- 48g glucose syrup
- 19g dextrose
- 3g carob seed flour
Preparation
Combine water, sugar, glucose syrup, dextrose, and carob seed flour in a saucepan, whisk together and bring to 85°C.
Let it cool in the fridge overnight.
The next morning, blanch the basil in salted boiling water and transfer it to ice water to preserve the color.
Blend the basil with 350g of its cooling water, then add lemon juice and strain through a fine-mesh sieve.
Combine the two mixtures and blend again until completely homogeneous.
Churn in an ice cream maker for about 40 minutes until ready to serve.
Notes
A granita was intended as a base but was not included.
