Essential ingredient of Italian and Mediterranean food, basil will bring you a real touch of freshness to finish a meal with a simple sorbet.
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You do not have all these ingredients ? No problem. Forget the stabilizer if you do not have any at home. Replace simply dextrose and inverted sugar by usual sugar (sucrose). The sorbet texture will not be perfect but you will still get a very good sorbet.
- Take a small quantity of sucrose (50 g) and mix it with the stabilizer.
- Mix together a small part of sucrose (100 g) and the fresh basil leaves.
- Mix together the remaining sucrose (47 g) and dextrose.
- In a saucepan, pour water and inverted sugar.
- Start heating the preparation at low heat and add immediately the sucrose/basil mix then sucrose/dextrose mix. Stir constantly with a whisk.
- At 40 °C, add the sucrose/stabilizer mix.
- Continue to heat gently while stirring constantly with the whisk.
- When temperature reaches 85 °C, stop heating. Pour the preparation into another container. Use the hand blender for a few seconds, taking care to hot liquid splashing risk. Immerse the container in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 °C, wrap the container and place it in the refrigerator.
- Let maturate one night.
- The next day, mix well with a hand blender.
- Pour your mix in the ice-maker to start creaming phase.