Serve a scoop of this bright and refreshing sorbet over a bowl of sliced summer peaches. Or add it to your favorite gazpacho.

　　

Ingredients

makes about 5 cups

　　2 1/3 cups (560g) water

　　Packed 3/4 cup (37g) fresh basil leaves

　　1 1/4 cups plus 2 tablespoons (275g) granulated sugar

　　1/4 cup (68g) light corn syrup

　　Scant 1 tablespoon (12g) Invert Sugar (page 185)

　　Generous 2 tablespoons (12g) nonfat milk powder

　　1 1/3 cups (320g) fresh lemon juice

　　

Step 1

Put the water and basil in a saucepan and bring to a boil over e medium-high heat. Remove from the heat and infuse for 30 minutes.

　　

Step 2

Pour into a blender and whirl until the basil is completely pulverized. Strain into a measuring cup and add water if necessary to make 2 1/3 cups.

　　

Step 3

Return the basil water to the saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder. Bring to a boil over medium-high heat.

　　

Step 4

Pour the mixture into a medium bowl. Cover with plastic wrap and refrigerate overnight for the flavors to mature.

　　

Step 5

Add the lemon juice and mix with an immersion blender.

　　

Step 6

Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__