Ingredients
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3 1/4 cups water
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2 1/4 cups sugar
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2 tablespoons lemon zest
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3 1/4 cups fresh lemon juice
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1 cup fresh basil
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kosher salt, just a pinch
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garnish
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lemon wheel
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strawberries or raspberries
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basil leaf
Directions
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1
Done
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In a medium saucepan over medium-low heat add water, sugar and 1 tablespoon of lemon zest . Stir and cook until the sugar is completely dissolved, about 5-7 minutes. |
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2
Done
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Remove from heat and add the basil and a pinch of salt, mix around. Let the mixture steep for 30 minutes. |
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3
Done
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Stir in the lemon juice and cool to room temperature. Cover and refrigerate for two hours or overnight. |
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4
Done
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Strain mixture through a mesh strainer, discard the lemon zest and basil. |
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5
Done
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Following directions of ice cream maker, add lemon mixture to the canister of the ice cream maker, and press sorbet setting. |
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6
Done
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Once cycle is complete (time depends on the ice cream maker directions), transfer sorbet to an airtight container and freeze for at least two hours. |
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7
Done
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Remove from freezer 10 minutes before serving to make easier to scoop. |
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8
Done
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Scoop into individual bowls, serve with a lemon wheel, sprinkle additional tablespoon lemon zest, a fresh strawberry or raspberry, and a basil leaf. |
