Lime and Basil Sorbet

• 275 g water
• 500 g whole milk
• 315 g

Bring water and milk to a boil in a medium sized pot. Add sugar and stabilizer and cook to 85°C. Add trimoline, basil and zest and refrigerate to mature for a minimum of 4 hours. Add juices and process with a hand blender until smooth. Strain and process in an ice cream machine.