Sorbet with Basil and White Raspberries

Baking and Desserts | European cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

Sorbet with Basil and White Raspberries

Ingredients

Water - 10 fl oz
Raspberry leaves - 2 lbs
Sugar - 5.3 oz
Fresh basil leaves - 15 pieces

Step by Step guide

Step 1

Blend the raspberries into a puree using a blender and strain the puree through a fine sieve to remove the seeds, ideally removing all seeds. Place the strained puree and the fairly large basil leaves into a clean blender bowl and blend. The basil and raspberries should not blend into a homogeneous mass: the basil should be visible to the eye and detectable on the tongue. Refrigerate the blended mixture overnight.

Step 2

In a small saucepan, reduce the sugar and water to a syrup, then cool it first to room temperature and then to freezing temperature in the refrigerator overnight.

Step 3

Combine the chilled syrup and puree and freeze in an ice cream maker according to the instructions. Transfer the sorbet to a container and let it firm up for a couple of hours in the freezer.

Step 4

If you don't have an ice cream maker, immediately transfer the sweet mixture to a container and stir its contents every 20–30 minutes until it freezes. If you do this less frequently, you will end up with a granita, which is also very delicious.