Basil Sorbet

For the basil sorbet, put the powdered sugar in a saucepan with 400 ml of mineral water. Add a few sprigs of basil. Bring to a boil and simmer for 5 minutes, then let cool.

Wash the remaining basil and dry it carefully with kitchen roll. Pluck off the leaves and puree with the remaining mineral water using a hand blender.

Pour the sugar broth through a fine sieve and mix with the pureed basil.

Beat the egg whites until very stiff and fold into the basil mixture. Pour the mixture into a metal bowl and place in the freezer for at least 3 hours.

Keep stirring with a small whisk or possibly a fork to prevent ice crystals from forming.

Place the sorbet in the refrigerator at least 30 minutes before serving to make it easier to shape. Arrange the basil sorbet as balls and garnish with basil leaves.

Preparation Tip:

The basil sorbet is perfect as an intermediate course in a menu with many courses. Or to tartlets as a cold garnish, instead of the classic vanilla ice cream, etc..

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