For the Icy Spring, pluck the basil and parsley leaves from the stems and chop.
Mix with the sugar to make a puree. Mix the herb puree with the lemon juice and wine and place in the freezer for 3 hours – stir the sorbet well at least every 30 minutes during this time. (If available, you can also prepare the sorbet in the ice cream maker).
Place one or two scoops of sorbet in champagne or champagne glasses and top with a mixture of sparkling wine and grape juice.
Sprinkle the Icy Spring with violet flowers and garnish with basil leaves.
Preparation Tip:
Also mix some finely grated, untreated lemon zest to the mixture for Icy Spring before putting it in the freezer.
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