Cranberry Basil Sorbet




Bring the cranberry juice to a boil and then add fresh basil.

Reduce the heat and simmer for 4 minutes.

Remove the mixture from the heat and strain to remove the basil.

Allow the liquid to cool and then add 2 egg whites, beaten lightly and the juice of 1/2 a lemon. Chill well. Pour into ice cream maker and process until firm.


Time to prepare: 30 minutes.


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