Serves 4-6
Sorbet: 2 cups water
1 cup caster sugar
1/2 cup lemon juice
1/2 cup basil, finely chopped
1 egg white, lightly beaten
12 large plums
2 Tbs honey plus extra to drizzle over before serving
1 To make the sorbet; bring the water and sugar to a boil. Mix with the lemon juice and basil. Cool then refrigerate.
2 Stir through the beaten egg white then pour into an icecream maker and freeze until firm.
3 Halve the plums and arrange in a baking dish. Drizzle with 2 Tbs of honey then grill under a pre-heated grill until golden and bubbling.
