200g Castor Sugar
3-4 Fresh Leaves of Basil & Mint
Juice and Zest of 7 Lemons
1 Egg White
- Put sugar and 275ml water into a pan with the Oishii Tide sachet and bring to the boil. Simmer for 5 minutes then remove from the heat and allow to cool. Set aside for at least 12 hours to infuse.
- Remove the Oishii Tide sachet from the syrup squeezing any moisture back into the pan. Add the lemon juice and zest. Finely chop the Basil and Mint leaves and stir them into the syrup.
- Whisk the egg white in a bowl until soft peaks form, fold into the syrup.
- Place into freezer-proof container and freeze for at least 6 hours stirring every hour.
View full recipe