Sorbet with Pesto and Basil
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.
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.)
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.
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.