Sorbet fraise basilic & huile d’olive

Strawberry sorbet with basil & olive oil

For 6 people



  1. Coarsely chop the sprigs of basil, keeping the smaller leaves for the decoration. Rinse and hull the strawberries.
  2. In a saucepan, mix the sugar, glucose and water and bring to the boil. Cook for 5 minutes, add the basil and continue cooking for 1 minute. Remove from the heat and allow to cool completely.
  3. Pass the syrup through a strainer, crushing the basil for maximum flavour.
  4. Blend the strawberries and the organic olive oil, then stir in the syrup.
  5. Pour the mix into an ice-cream maker and churn. When the sorbet has set, transfer to a container, cover and place in the freezer for 2 hours.
  6. 15 minutes before serving, take the sorbet out of the freezer. Make cute sorbet balls and distribute them into dessert cups.
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