Advertisement

Salad of Berries With Muscat, Orange Basil Sorbet

Time 15 minutes
Yields Serves 8
Salad of Berries With Muscat, Orange Basil Sorbet
(Anne Cusack / Los Angeles Times)

Orange basil sorbet

1

Place the orange juice, sugar, corn syrup and chopped basil in a saucepan and bring to a boil. Remove from the heat and let steep 45 minutes. Strain.

2

Place in an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a bowl and fold in the sliced basil with a spatula. Cover and store the sorbet in the freezer.

Berry soup

1

Gently toss together the berries, basil, Muscat and orange juice. Marinate in the refrigerator 5 minutes.

2

To serve, spoon about 1/2 cup of berries and some of the juice into each of 8 chilled bowls. Top with the Orange Basil Sorbet.

For this dessert, Alain Giraud prefers Muscat de Beaumes de Venise, a sweet Rhone Valley wine. Another wine that works well is Bonny Doon Vin de Glacier Muscat.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.