Lemon Sorbet with Lime Basil

Lemon Sorbet with Lime Basil



2 cups water
2 cups sugar
1/2 cup lime basil leaves, packed
1 to 1 1/4 cup fresh lemon juice or juice of 6 to 7 lemons
2 tablespoons lemon zest
Blueberries, for garnish (optional)


Combine water sugar in a large saucepan. Bring to a boil whisk often. Reduce heat simmer until sugar is dissolved.

Add basil leaves to syrup cool. Let basil remain in syrup for a few hours to flavor syrup. Strain cooled syrup discard basil leaves. (Alternatively, you can finely chop a few of leaves return them to mixture. The returned leaves will add attractive hints of green to finished sorbet.)

Add lemon juice zest to basil syrup.

Add lemon-basil mixture to an ice cream maker freeze according to appliance manufacturer’s instructions. Serve once sorbet is solid. Add a small basil leaf a few blueberries for garnish.

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