Basil Sorbet with Lemon Biscuits


3hr 20m
Preparation/cooking time: ca. 40m + Freeze: ca. 120m + Refrigerate: ca. 30m + Bake: ca. 10m

Servings
For 4 people


Nutritional Information

Contains 369 Kcal


Ingredients

  • 2.5 dl water
  • 100 g sugar
  • 1 bunch basil (approx. 20 g), coarsely chopped
  • 1 lemon, use only the juice
  • 3 tbsp. mild olive oil (e.g. Filippo Berio gusto delicato)
  • g icing sugar to dust
  • 2 organic lemon, use grated zest only
  • 1 pinch salt
  • 1 egg white
  • 125 g white flour

View these products

  • Bring the water to the boil with the sugar, then reduce the heat and simmer for approx. 5 mins. Pour the liquid into a measuring jug and allow to cool completely. Add the basil and lemon juice, finely puree. Strain the mixture into a stainless steel bowl.
  • Freeze, covered, for about 3 hours. Stir well with a whisk attachment every hour.
  • Place the oil in a bowl and briefly stir with the sugar, salt, lemon zest and egg white until smooth. Add the flour, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 30 mins. Roll out the dough to a thickness of approx. 1 cm between a folded sheet of baking paper. Cut out circles each approx. 4 cm Ø, transfer to an oven tray lined with baking paper.
  • Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, cool the biscuits on a cooling rack. Dust the lemon biscuits with icing sugar.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home