Lemon Basil Sorbet

A refreshing twist on traditional sorbet, this Lemon Basil Sorbet combines the brightness of citrus with the subtle charm of fresh basil. As the flavors meld together, the result is a light, zesty, and utterly unique dessert perfect for warm weather or any occasion that calls for a bit of sunny delight.

Ready Time

30 mins

Yields

10 servings

Ingredients

2 cups granulated sugar
1 cup water
1/2 cup freshly squeezed lemon juice
1/4 cup chopped fresh basil leaves
1 tsp grated lemon zest

Instructions

Combine the sugar and water in a medium saucepan and place it over medium heat, stirring until the sugar has dissolved.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the syrup has thickened slightly.

Remove the syrup from the heat and let it cool to room temperature.

Stir in the freshly squeezed lemon juice, chopped basil leaves, and grated lemon zest.

Cover the mixture and refrigerate it for at least 2 hours or overnight to allow the flavors to meld.

Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.

Once the sorbet has finished churning, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.

Once the sorbet has hardened, scoop it into bowls and serve immediately.

You can garnish with additional basil leaves or a sprinkle of sugar, if desired.

Notes

Use a high-quality lemon for the best flavor, as it will really shine through in this sorbet. Make sure to not over-chop the basil leaves, as you want to maintain a bit of texture and freshness in the sorbet.

If you don’t have an ice cream maker, you can also place the mixture in a metal loaf pan or a 9×13 inch baking dish and freeze for about 2-3 hours, stirring every 30 minutes until the desired consistency is reached.

For a more intense lemon flavor, you can add another tablespoon or two of lemon juice to the mixture before freezing. If you’re planning to make this sorbet ahead of time, it’s best to make the syrup and let it chill, then churn it when you’re ready to serve.

The churned sorbet will keep in the freezer for up to 3 days.