Apricot, Lemon and Basil Sorbet
A delightfully refreshing fruity sorbet
Ingredients
Scale
- 500g apricots
- 12 basil leaves
- juice of 1 lemon
- 3 eggs
- 200ml of cream
- 150g sugar
- 1 tbsp honey
Instructions
- Infuse 6 basil leaves in cream for at least 2 hours.
- Then put the apricots, the rest of the basil, lemon juice and a little water into a pot and cook over a medium heat for 5 minutes.
- Taste and add the honey (a little more or less may be required depending on the sweetness of the apricots.
- Cook for another five minutes.
- Let cool.
- Separate the eggs.
- In a large bowl, beat the yolks and the sugar until the sugar is dissolved and the mixture turns pale. Then stir in the apricot mixture.
- In a separate bowl, beat the whites to soft peaks.
- In a third bowl, beat the cream to soft peaks.
- Add the cream to the apricot mix and blend through.
- Gently fold in the egg whites.
- Pour into a container. Freeze for 24 hours