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Salad of Berries With Muscat, Orange Basil Sorbet

Salad of Berries With Muscat, Orange Basil Sorbet
Anne Cusack / Los Angeles Times

Every chef dreams of having a fairy godmother, someone who can wave a magic wand and magically supply everything needed to make a dream restaurant come true. Alain Giraud got one. His Bastide, one of the most talked about restaurants ... Read more

Total time: 15 minutes, plus freezing time | Serves 8

Orange basil sorbet

  • 2 cups orange juice
  • 1/3 cup sugar
  • 1/4 cup corn syrup
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon thinly sliced fresh basil

Step 1Place 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.

Step 2Place 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

  • 4 cups assorted fresh berries (raspberries, strawberries, blueberries and blackberries)
  • 3 tablespoons thinly sliced basil
  • 1 cup Muscat de Beaumes de Venise
  • 5 tablespoons orange juice

Step 1Gently toss together the berries, basil, Muscat and orange juice. Marinate in the refrigerator 5 minutes.

Step 2To 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.

Note: 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.


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