This sorbet is fabulous with Cherries and Strawberries with Balsamic Vinegar and Pepper. Use you most exquisite glasses and most beautiful dessert spoons. The perfect wine match is sparkling Shiraz. On the upper end of course Rockford Black Shiraz but a more modest solution is the very consistent Rumball Sparkling Shiraz.
Best of all if you have a garden, whilst the cherries may be pricey the sorbet cost next to nothing.
1000g filtered waterbr />
450g caster sugar
60g powdered glucose [available from most chemists]
100g basil leaves …no stalk
30g mint leaves…no stalk
250g fresh strained lemon juice
Weigh the water, sugar and glucose into a saucepan and place on high heat. Stirring bring to the boil and stir until the sugar and glucose is completely dissolved. Chill completely.
Using a Nutribullet or something similar purée the leaves as fine as you can get them with some of the chilled syrup. Mix everything together and strain, pressing hard against the sieve. Chill again and churn.
No ice cream machine? Freeze in shallow trays and rake with a fork as it sets. Makes and excellent granita.
We have 42 years history at the highest level
in the food and wine industry and the passion for our craft remains undiminished…