Soak gelatine in cold water. Put sugar and 400 ml water in a pot, bring to the boil and simmer for about 5 minutes. Wash the basil, shake dry, pluck leaves from the stalks and roughly chop leaves from 3 stalks.
Add chopped basil to the sugar water, let it stand for about 15 minutes, then pour it into a sieve and collect the brew. Squeeze out the gelatine, dissolve in it and let it cool off lukewarm.
Wash the strawberries, blueberries and both types of currants and drain well. Clean and quarter the strawberries. Sort the raspberries. Strip the currants from the panicles. Mix the berries and divide into 4 glasses (approx. 250 ml each).
Pour sugar stock over it. Keep glasses cold for at least 4 hours. Decorate with basil leaves before serving.