Serves 4

This basil sorbet has become an instant classic at Maze. The flavour is so clean and fresh, but is that little bit unusual. Here I’ve paired it with a seasonal mix of strawberries and peaches.

Leaves from 2 large bunches of basil
250g caster sugar
500ml cold water
Juice of half a lemon
150ml stock syrup
1 vanilla pod
350g fresh strawberries, finely sliced
2 peaches, finely sliced
100g mixed leaves

1 Place the basil, sugar, water and lemon juice in the food processor and blend to a fine emulsion.
2 Transfer to an ice-cream churn and leave to freeze into a sorbet.
3 Place the stock syrup and vanilla pod into a small pan and bring to the boil. Remove from the heat and allow to infuse.
4 Arrange the sliced strawberries and peaches on four serving plates in a circular pattern.
5 Drizzle over a little of the vanilla stock syrup. Scatter over the leaves, then place a scoop of basil sorbet on top and serve immediately.

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