Every year I make a cold tomato soup starter & serve it with a basil sorbet in the centre. 4yrs ago I thought I'd cracked it & made what seemed the perfect sorbet... It held together perfectly & although perfectly soft, it didn't melt too quickly.
However my boss later informed me it was too sweet
Sadly I never kept a note of what I'd used, although I know I'd tried adding liquid gloucose ... I'm guessing this is what held it together so nicely? But I'm also guessing this is where the added sweetness came from?
I have tried every year since & although I get the taste I'm looking for, the consistency is all wrong & I get a basil ice or crumbly snow... I need it to hold together/ball with an ice-cream scoop & not turn to snow/crumble.
Please can you help me with a basil sorbet recipe or the knowledge of what holds a sorbet together while keeping sweetness to a minimum?
I'm not professionally trained (at all) & work as a cook/housekeeper on a private country estate cooking for the British aristocrats.
p.s. I don't have an ice-cream machine if that makes a difference..