Lemon-basil sorbet with fresh raspberries

Serves 2. Fresh and light, this sorbet goes perfectly with the alcohol-free white wine from Winzer Krems Güner Veltliner.

Lemon-basil sorbet with fresh raspberries

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • Juice and zest of 3 lemons
  • 1 handful fresh basil leaves, finely chopped
  • Fresh raspberries, for garnish

Preparation method

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