Ingredients
- 1 cup water
- 1 cup granulated sugar
- Juice and zest of 3 lemons
- 1 handful of fresh basil leaves, finely chopped
- Fresh raspberries, for garnish
Bring directly
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1
Preparation of the Sugar Syrup: Put the water and granulated sugar in a small saucepan.
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2
Heat over medium-high heat and stir until the sugar is completely dissolved.
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3
Let the sugar syrup cool to room temperature.
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4
Adding Flavorings: Add the juice and zest of the lemons to the cooled sugar syrup. Mix well.
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5
Infusing with Basil: Add the finely chopped basil leaves to the lemon-sugar mixture.
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6
Stir well and let the mixture infuse for at least 30 minutes to an hour to blend the flavors.
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7
Preparation of the Sorbet: Strain the infused mixture through a fine sieve to remove the basil leaves.
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8
Pour the mixture into an ice cream maker and let it churn according to the machine's instructions, usually about 20-25 minutes, or until it reaches the consistency of sorbet.
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9
Serving: Scoop the lemon-basil sorbet into beautiful glasses or bowls. Garnish with fresh raspberries.
Let's make this cocktail
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