SUMMER SORBETS FROM QUINCE PASTRY CHEF JEFFREY SILLS
Strawberry- Basil Sorbet
400g (14 oz) Water
400g (14 oz) Granulated Sugar
In a pot over high flame, bring the water and granulated sugar to a boil until mixture is clear. Add basil leaves and cool to room temperature, and then put in the refrigerator until chilled. Strain, reserving the syrup. Discard the leaves.
400 g (14 oz) Fresh Strawberries, cores and leaves removed
30 g (1 oz) Fresh Basil Leaves
400 g (14 oz) Simple Syrup (recipe above)
Juice from one lemon
Combine strawberries and simple syrup in a high speed blender and puree until smooth. Strain through a fine mesh strainer and season with salt and lemon juice.
Freeze in an ice cream maker/freezer according to manufacturers instructions.