Ingredients
Method
Preparation
- In a saucepan, combine water and sugar. Heat over medium heat, stirring until sugar dissolves.
- Remove from heat and add lemon juice, chopped basil, and lemon zest. Stir well.
- Allow the mixture to cool, then strain to remove basil leaves.
Freezing
- Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.
- Once the sorbet is firm, transfer it to a lidded container and freeze for a few hours before serving.
Notes
Serve in chilled bowls or cups, garnished with extra basil leaves or lemon slices. Store in an airtight container in the freezer for 1-2 weeks. Let sit at room temperature for a few minutes to soften before serving. You can experiment by adding other herbs or a bit of honey for extra sweetness.