Ingredients
Scale
- 1 cup fresh lemon juice (approximately 4-5 lemons)
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh basil leaves, chopped
- Zest of 2 lemons
- Optional: a few drops of lemon or basil extract for extra flavor
Instructions
- Whisk together lemon juice and sugar until the sugar dissolves completely.
- In a small saucepan, combine water and sugar, bring to a gentle simmer, then add chopped basil and lemon zest. Steep for 10 minutes, strain out basil and zest, and stir the infused syrup into the lemon juice mixture.
- Pour the mixture into a container and refrigerate for at least 2 hours until thoroughly chilled.
- Transfer the chilled mixture into an ice cream maker and churn until firm and scoopable. Alternatively, freeze in a dish and stir every 30 minutes until frozen and creamy.
Notes
- For a more intense basil flavor, add extra chopped basil before churning.
- Use freshly squeezed lemon juice for the best citrus flavor.
- Store leftovers in an airtight container in the freezer for up to 1 week.
- Let the sorbet sit at room temperature for a few minutes before serving for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (syrup steeping)
- Category: Dessert
- Method: Freezing, Chilling, Infusing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 90 kcal Kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
