Cover and chill the lemon syrup for at least 2 hours until thoroughly cold. Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the ...

When the sugar caramelizes, add the remaining oil and deglaze the pan with the lemon juice ... the pineapple-basil brunoise next to the roasted fruit. Top with a scoop of basil sorbet.