Sorbet with Pesto and Basil

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Sorbet with Pesto and Basil
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
5
80 grams
80 milliliters
1
2 handfuls
10 grams
2 centiliters

Preparation steps

1.

Rinse the lemons in hot water and dry. Cut a lemon cut into wedges and set aside. Grate the zest of the remaining lemons and squeeze out the juice.

2.

Mix lemon zest, sugar and wine in a pot and bring to a boil, then let steep for 5 minutes. Let cool and pour through a sieve. Beat the egg white until semi-stiff. Add approximately 2/3 of the lemon juice to the wine mixture and stir, then fold in the egg whites. Pour the mixture into a shallow metal bowl and freeze for about 4 hours in the freezer, stirring occasionally. (Or finish in an ice cream machine.)

3.

Rinse the basil, pluck the leaves, put 4 leaves aside to garnish. Mix the remaining basil with the lemon juice, powdered sugar and the liqueur and puree. Let the pesto chill.

4.

To serve, scoop 4 balls of the sorbet, put into small jars and pour some pesto on top. Garnish with a lemon wedge and a basil leaf and serve immediately.