Basil Sorbet with Red Fruits

150g caster sugar 2 cups (500ml) water 3 cups (tightly packed) basil leaves (put aside small leaves for presentation) 1 tbsp lime or lemon juice 250g punnet strawberries, hulled and ¼ 120g punnet raspberries 2 tbsp berry liqueur   In a small saucepan, combine sugar and water over low heat, stirring until sugar has dissolved. Increase heat and bring to boil, without stirring. Turn heat to medium-high and simmer, without stirring for 3 minutes. Remove and cool completely. In a blender, combine the cooled sugar syrup with the basil leaves and lime or lemon juice, and whiz to a smooth liquid. Strain through a medium-coarse sieve into a freezer-proof container and freeze for 2 hours until the edges start to set. Remove and stir vigorously, or place in a food processor to break up the crystals, and then freeze again. Break up the crystals every hour for 6 hours so it doesn’t get too icy. Combine strawberries, raspberries, berry liqueur and some of the extra basil leaves, and leave for 30 minutes. Remove sorbet from freezer 10 minutes prior to serving so that it is slightly softened.  Divide fruit mixture among serving glasses, and top each with a scoop of basil sorbet and an extra basil leaf.   Serves 4