Does not look like much on its own, but this sweet sauce, primarily used in tandem with Preserved Lemon Semifreddo, is positively ready to contribute excitement to any tangy ice cream, panna cotta, class of deserts.
- 80 ml water
- 100 g sugar
- 2 tablespoons chopped fresh basil, about 10 leaves
- Combine the water, sugar, and basil in a saucepan, and cook over medium-high heat until the sugar dissolves and the mixture is clear.
- Allow to come to room temperature, then whirl it around in a mini food processor until the syrup is flecked with points of green.
