1 cup Simple sugar syrup (1cup sugar+1 cup water, boiled then cooled)
1 dozen Basil leaves, whole
1 Egg white (optional)
Combine all ingredients into a freezer friendly container and freeze 6-8 hours or overnight. Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing.
Perfect with the Marinated Melon for a breakfast starter or luncheon dessert.