Ingredients for the lemon sorbet

• 3 lemons (untreated)
• 1 1/2 cup (200 g) sugar
• 30 ounces of water
• 1 egg white

Lemon sorbet: directions

In a saucepan, prepare the syrup with water and sugar. Take the lemon zest and let steep in the syrup until cool
Press the 3 lemons and add juice to the syrup.
In a bowl, beat the egg whites up until stiff, then add the lemon syrup while continuing to stir.
Place in the ice cream maker for 30 minutes.

Ingredients for the basil juice

• 10 basil leaves
• 1/4 cup (30 g) sugar

Basil juice: instructions

Put the sugar in a saucepan and cover with water to make a syrup, then add the chopped basil leaves.
Let infuse while cooling.
When the syrup is cold, pull it through a sieve, crushing the basil with a spoon to get the most out of “juice”, and keep it cool. If the syrup is too thick, add some hot water.

To serve, pour a little juice of basil in a glass, add 1 or 2 scoops of lemon sorbet (depending on the size and shape of the glass) and sprinkle with basil juice. Add few basil leaves for a nice styling.