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4 to 5 large lemons, juiced (3/4 cup/180 ml)
1/2 cup (150g) truvia
1 1/2 cups (25 g) loosely packed basil leaves, plus more to serve
1/2 cup (120 ml) fresh squeezed pulp-free orange juice
3 teaspoons powdered gelatin
sugar free coconut kefir (as whip cream), to serve
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