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desserts - cold recipe:

blackcurrant and basil sorbet

ingredients

blackcurrants 1 kg
water 600 ml
sugar 300 gm
dark honey 2 tbs
basil leaves 6 pc
egg whites 4 pc
lemon (zested and juiced) 1 pc

production

  1. Purée the blackcurrants and basil, set aside
  2. Gently boil the honey, zest, juice, sugar and water for 10 minutes, cool
  3. Mix in blackcurrant mixture
  4. Pour into a flat tray and freeze
  5. Break into pieces and quickly process
  6. Fold in stiffly beaten egg whites and freeze

chef notes:

Berries of any kind can be used in place of blackcurrants.

abbreviations: lt
=
 litres
  ml
=
 millelitres
  kg
=
 kilograms
  gm
=
 grams
  tsp
=
 teaspoon
  tbs
=
 tablespoon
  sq
=
 sufficient quantity (add to taste)
  pc
=
 piece, meaning a whole one of

email chef@tallyrand.info