Lemon Basil Sorbet

Ingredients

• 250 ml white wine
• 100 g sugar
• 250 ml lemon juice
• 4 stems basil
• 2 egg whites
• Basil
• 2 tsp fine strips of untreated lemon zest

Instructions

1. 1.

   Bring the white wine with 250 ml water, lemon juice and the sugar to a boil in a pot.

2. 2.

   Wash and dry the basil. Pull the leaves off the stems and finely chop them in an electric food processor. Stir the basil into the wine liquid.

3. 3.

   Pour the liquid into a sufficiently large, shallow metal bowl and freeze for at least 3 hours.

4. 4.

   Stir the freezing mixture repeatedly so that no large ice crystals form in the sorbet.

5. 5.

   (or finish everything in an ice cream machine)

6. 6.

   Once frozen, take the sorbet out of the freezer and whisk it with an electric hand mixer until creamy.

7. 7.

   Beat the egg whites very stiffly and fold them into the mixture, then return to the freezer for one more hour.

8. 8.

   For serving, spread the cream onto well-chilled cocktail glasses, garnish with basil leaves and lemon zest strips, and serve immediately.