Raspberry & basil sorbet
Ingredients
- 280 g raspberries
- 60 g sugar
- 20 g lemon juice
- 40 g glucose
- 1 g ice cream stabilizer I use Stab2000
- 5 g basil leaves
Instructions
- Transfer the raspberries in a measuring cup and also add the sugar, the lemon juice, the glucose, the ice cream stabilizer and the basil leaves. Now blend it till smooth.
- Once smooth pass it through a fine sieve and then let it infuse and rest overnight in your fridge.
- The next day you need to blend it for another 10 seconds before pouring it into an ice cream machine and turn it into a beautiful sorbet.
