Raspberry and basil sorbet

20 minutes + churning and freezing
■ Serves 4-6 ■ EASY

The basil isn't a sledge-hammer flavour here. It floats in the background, adding just a hint of perfume.

qolden caster sugar 200g
vanilla extract 1/2 tsp
basil leaves 40 large
raspberries 500g
lemon 1, juiced

■ To make a sugar syrup, put the sugar and vanilla in a large mixing bowl with half the basil leaves. Pour over 200ml boiling water, stir until the sugar dissolves, then leave to stand for 10 minutes.
■ Put the raspberries in a blender or food processor with the lemon juice. Measure out 300ml of the sugar syrup and strain onto the raspberries,leaving behind the basil leaves. Blend to a pulp, then sieve well, until only the seeds are left in the sieve - remember to scrape any puree from the underside.
■ Chill well in the fridge, then churn in an ice-cream maker. When the sorbet is nearly firm, chop the remaining basil leaves into the smallest possible pieces (you want them to be the merest flecks), discarding any stalks and ribs, then stir in until well distributed.
■ After churning, scrape into a container, cover and put in the freezer for 1-2 hours until it reaches a scoopable consistency. If frozen solid, transfer to the fridge for about 15 minutes before serving.

Raspberry and basil sorbet