INGREDIENTS • lemon sorbet mix 900 g • PDO Genovese basil 100 g INSTRUCTIONS Prepare the lemon sorbet. Leave aside 50 g of the sorbet water, in which the basil leaves should be emulsified. Once it is all well blended, pour mixture into the batch freezer. If possible, decorate with PDO Genovese basil leaves together with a slice of dehydrated lemon and serve. Liguretto (lemon and basil sorbet) 29
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