Basil Sorbet with Lemon Biscuits

Total time: 3hr 20m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 369 Kcal


  • Sorbetto
  • 2.5 dl Water
  • 100 g sugar
  • 1 bunch basil (approx. 20 g), coarsely chopped
  • 1 lemon, use only the juice
  • Cookies
  • 3 tbsp. mild olive oil (e.g. Filippo Berio gusto delicato)
  • g icing sugar to dust
  • 1 pinch salt
  • 2 organic lemons, use grated zest only
  • 1 egg white
  • 125 g white flour
  • Utensils
  • Für 4 Gläser von je ca. 1 1/2 dl, kühl gestellt

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  • Sorbetto

    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.
  • Cookies

    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.
  • Servieren:

    Sorbetto mit einer Gabel nochmals aufrühren, in den vorbereiteten Gläsern anrichten. Zitronengebäck dazu servieren.

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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.

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