Sorbet fraise basilic & huile d’olive

For 6 people

 INGREDIENTS

• 500 g strawberries
• 5 sprigs of basil
• 30 cl water
• 100 g sugar
• 1 tbsp glucose
• 2 tbsp Cauvin Selection organic extra virgin olive oil

PREPARATION

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.