Summary

Ingredients

• 200 g suar
• 1 lime (s), untreated, remove the zest it
• 2 pots basil
• 250 g natural yohurt (3.5%)
• 200 ml water

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Instructions

1. For the syrupy sugar, simmer the sugar with 200 ml water and the lime zest to half syrupy. Let cool down.
2. Finely puree the basil leaves with the sugar syrup. Stir in the yogurt and add lime juice to taste.
3. Stir the mixture in the ice cream maker until creamy. Depending on the machine, this takes about 20 minutes. Or freeze in the freezer for at least 4 hours. Stir again and again so that the ice cream is nice and creamy and freezes evenly.
4. This recipe is more like a variation between sorbet and ice cream. For those with a sweet tooth, either punched melon balls drizzled with honey or balsamic strawberries or just a piece of lemon or nut cake go well with this.