DUKAI

Lemon & Basil Sorbet

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Cooking

Step 1 of 7

Method

1 of 7

Bring the water, sugar and glucose to a brief boil, just until fully dissolved. If using stabiliser, disperse it according to the manufacturer's instructions rather than adding it blindly.

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What you are cooking with

Sorbet

  • 500 ml Water
  • 220 g Caster sugar
  • 60 g Glucose syrup
  • 350 ml Fresh lemon juice
  • zest of 2 lemons Lemon zest, yellow part only
  • 25 g Fresh basil leaves
  • 3 g Sorbet stabiliser, optional; only if this matches the manufacturer's dosage

Garnish

  • to finish Baby basil
  • to finish Candied lemon zest
  • 1 drop per serving, optional Lemon oil
The whole method