Ingredients Juice of one lemon 30 gr basil 80 gr sugar (you can add up to 150 gr if you like a sweeter sorbet) 500 gr water 1 gr agar-agar 1 egg white
Instructions Place all the ingredients except the egg white in the Thermomix, Speed 1, 90°C, 5 minutes. Leave it to infuse for 10 minutes then strain the liquid. Place in an ice cube tray and in the freezer for at least 6 hours.
Before serving, mix the sorbet ice cubes, Speed 6, 30 seconds with the spatula in.
Add the butterfly whisk, the egg white and mix Speed 4, 10 seconds.
Serve with strawberries and decore with mint.
You can do this recipe without a Thermomix. In that case, you won't need the egg white. Simmer all the ingredients except the egg white over a gently heat.
Let it infuse for 10 minutes
Strain and freeze in a container for at least 6 hours.
For the first couple of hours in the freezer, make sure to stir the sorbet with a fork every 30 minutes or so (to avoid ice crystals).
Remove from the freezer 10 minutes before serving.