A fresh and unique combination where basil takes centre stage. Served alongside a tomato salad, this sorbet creates a delightfully fresh and aromatic contrast, perfect as a starter.
Productos con los que prepararla
Ingredients
For the sorbet:
- 250 ml water
- 80 g sugar
- 1 generous handful of fresh basil leaves
- 30 ml lemon juice
- A pinch of salt
For the tomato salad:
- 400 g mixed ripe tomatoes
- Extra virgin olive oil
- Sea salt flakes
- Black pepper
- Fresh basil leaves
Instructions
- In a saucepan, combine the water and sugar and heat over medium heat until the sugar has completely dissolved.
- Remove from heat and add the basil leaves. Cover with a lid and leave to infuse for about 10 minutes.
- Strain the mixture to remove the basil leaves, then stir in the lemon juice and a pinch of salt. Allow to cool completely.
- Once cooled, pour the mixture into the Ice Cream Maker tub and freeze for 24 hours.
- Meanwhile, prepare the tomato salad. Chop the tomatoes into various sizes and arrange them on a plate. Drizzle with extra virgin olive oil and season with sea salt flakes, black pepper, and fresh basil leaves.
- After 24 hours, place the tub into the Ice Cream Maker and select the “SORBET” programme.
- Once the programme has finished, serve the sorbet alongside the tomato salad and finish with a drizzle of extra virgin olive oil and a few small fresh basil leaves.
