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add to shopping list 4 to 5 large lemons, juiced (3/4 cup / 180 ml) 3/4 cup (150 g) sugar 1 1/2 cups (25 g) loosely packed basil leaves, plus more to serve 1/2 cup (120 ml) pulp-free orange juice 3 teaspoons powdered gelatin Whipped cream, to serve
Read the recipe at epicurious.com