Basil sorbet is the most refreshing, summery thing in the world.
— Andrea Ferrero, Cafe Torino
2 cups water
½ cup sugar
1 tablespoon corn syrup
¼ cup packed fresh Genovese or Italian basil leaves
- Bring water to boil.
- Drop the basil leaves in for 20 seconds, then remove.
- Add sugar and corn syrup to the water, bring to boil until the sugar and corn syrup are dissolved.
- Let cool a bit. Transfer into a plastic container, and put in the fridge to cool down.
- Mash the blanched basil with a mortar and pestle, or blend in a small blender or ninja, until it is a paste consistency.
- Once the syrup is completely cool (refrigerator temperature), add the basil paste and stir to combine.
- Transfer to ice cream or sorbet machine and process, or, if you don’t have one:
- Pour a very thin layer of the mixture onto a cookie sheet. Place in freezer until completely frozen.
- Shave the frozen mixture from the cookie sheet with a metal scraper.
- Serve immediately with a slice of watermelon.