Basil – pear sorbet
Ingredients
- 1 bunch fresh basil, leaves only
- 800 g ripe pears, peeled, cored and chopped
- juice of 1 lemon
- 60 g icing sugar
- 50 ml elderflower cordial
- 50 ml vermouth (Noilly Prat or Martini Bianco) or dry white wine
Method
- Combine all ingredients and blend to a smooth puree. Pour into a flat freezer-proof dish and place in freezer, cover. Whisk mixture every half hour until completely frozen to a smooth sorbet (takes about 4 hours).