Lemon Basil Sorbet

Lemon-Basil-Sorbet1
Makes 2 cups

2-1/2
 cups water
2 
cups granulated sugar
3
 lemons, rind peeled into long strips
1
 cup packed fresh basil leaves
5
 tablespoons fresh lemon juice

In a small saucepan, combine water, sugar and lemon rind. Bring to a boil over high, stirring with a wooden spoon until sugar dissolves. Remove from heat; add basil leaves. Set aside until cool, about 30 minutes. Strain lemon-basil syrup; discard solids. Stir in lemon juice. Pour syrup into an ice cream maker; freeze according to manufacturer’s instructions

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