Ingredients:
6 oranges (4
juiced and 2 zested)
250 g caster
sugar
Basil a
large bunch
Method:
Gently heal
the sugar with 250 ml water until dissolved, then simmer for two minutes. Tear
the basil leaves, add the syrup and infuse until cool. Strain, mix with the
orange juice and zest, then churn in an ice-cream maker until frozen, or freeze
in a container, stirring once or twice.