Desserts Orange and Basil Sorbet
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 5 hours (or 30-40 minutes in an ice cream machine)
Ingredients
- 175g caster sugar
- 1 small handful basil leaves, plus 4 sprigs to garnish
- 5-6 oranges
Nutrition
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Method
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Place the sugar into a saucepan and add 275ml water. Set over a medium heat and bring to the boil, stirring occasionally until the liquid is clear.
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Add the basil and remove from the heat. Set aside until cool.
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Meanwhile, zest 2 oranges and add to the basil syrup.
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Cut the top quarter off the remaining oranges and scoop out the flesh, keeping the skin intact. You want to make 4 orange cups. Squeeze the juice out of the flesh through a sieve to about 400ml orange juice. Squeeze the zested oranges to top up the orange juice.
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When the basil syrup is cool, add the orange juice and stir well.
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Pour into a freezable container and transfer to the freezer for 1 hour. Remove and using a fork, break up all the ice crystals, then return to the freezer.
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Repeat this 4-5 times until the mixture is frozen and smooth and the sorbet is formed.
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Alternatively, if you have an ice cream maker, pour into the machine and churn until solid.
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When frozen, divide between the orange cups and return to the freezer until needed.
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To serve, remove from the freezer 15 minutes before serving and garnish with a sprig of basil.
