Wednesday, 18 April 2012

Basil Grande Cocktail Sorbet


235ml Water
75g Caster Sugar
10g Fresh Basil Leaves
1 Lime, Zest and Juice
150g Raspberries or Strawberries
135ml Cranberry Juice
355ml Cranberry and Raspberry Flavoured Sparkling Water
1tbsp Cointreau
1tbsp Vodka
1tbsp Chambord Raspberry Liqueur

Add water, sugar and basil leaves to a pan and let simmer on a medium heat for 5 minutes until the sugar has dissolved and the basil has infused, then remove from the heat and remove the basil leaves. In another bowl sieve the raspberries to get the juice and add this to the cranberry juice. Add the zest and juice of one lime to the cranberry mixture and add the alcohol (optional) and sparkling water. Now add the sugar basil mixture to the rest give it all a stir and place in a Pyrex dish suitable for freezing.

Place in the freezer and go back every 30 mins to an hour and give it a mix around. After 3-4 hours the mixture should have set.

Serve with some fresh raspberries and a spring of basil to garnish.

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