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Basil sorbet with lemon biscuits
40 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 369
This is needed
This is needed for 4 people
  • 2.5 dl water
  • 100 g sugar
  • 1 bunch basil (approx. 20 g), roughly chopped
  • 1 lemons, use only the juice
  • 3 tbsp mild olive oil (e.g. Filippo Berio gusto delicato)
  • g icing sugar to dust
  • 1 pinch salt
  • 2 organic lemon, use grated zest only
  • 1 egg whites
  • 125 g white flour
  • 4 glasses (each holding approx. 150 ml), chilled
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And that's how it's done
And that's how it's done
Bring the water and sugar to the boil, 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, puree until smooth. Strain the mixture into a stainless steel bowl. Cover and freeze for approx. 3 hrs. Stir well with a whisk every hour.
Place the oil in a bowl, whisk briefly with the sugar, salt, lemon zest and egg white until smooth. Add the flour, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll out the dough between a folded sheet of baking paper to a thickness of approx. 1 cm. Cut out 4 circles (each approx. 4 cm in diameter), transfer to a baking 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.