Basil Sorbet served with a Basil Tuile and Berry Coulis, a recipe from Alain Labrie on the Worldwide

Ingredients

• - 3 or 4 bunches of Basil
• - 500 ml (2 cups) simple syrup at 30° Syrup at 30°
• - 1 liter (4 cups) water
• - 1 liter (4 cups) sugar
• - 75 g (5 tbsp.) softened butter
• - 90 g (1 cup) icing sugar
• - 3 egg whites
• - 60 g (1/3 cup) flour
• - 100 ml (6 tbsp.) fresh chopped basil
• - Vanilla