Basil sorbet

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Simmer 250 ml water and sugar in a pot until the sugar is dissolved, remove from heat and allow to cool. Squeeze out the gelatine, dissolve in the still warm sugar water and let it cool down further. Wash the basil, dab dry, pluck leaves from the stalks, puree finely with sugar water and lemon juice for about 3 minutes. Beat the egg whites and salt until stiff, carefully fold into the puree, which should be warm to the touch at most. Freeze the sorbet mass in an ice-cream maker or put it in a flat, freezer-proof mould and freeze for 3-4 hours, stirring frequently

2. 2

   Wait 3-4 hours. Per bullet about 460 kJ, 110 kcal. E 1 g, F 0 g, KH 26 g