Ingredients
Scale
- 1.5 cups (360ml) water
- 1 cup (200g) granulated sugar
- 1 cup (240ml) freshly squeezed lemon juice (from 4–6 lemons)
- 2 tablespoons finely grated lemon zest (from 2–3 lemons)
- 1 cup (packed) fresh basil leaves
- 1/4 teaspoon sea salt
Instructions
- Step 1: Prepare the basil simple syrup. In a medium saucepan, combine the water and granulated sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat, add the packed fresh basil leaves, and stir gently. Let the basil steep in the hot syrup for at least 30 minutes to infuse the flavor.
- Step 2: Strain and cool the syrup. Using a fine-mesh sieve, strain the basil leaves from the simple syrup, pressing gently on the leaves to extract as much liquid as possible. Discard the basil leaves. Allow the basil-infused syrup to cool completely to room temperature. For faster cooling, you can place the pan in an ice bath.
- Step 3: Combine remaining ingredients and chill. Once the syrup is cool, stir in the freshly squeezed lemon juice, finely grated lemon zest, and sea salt. Mix thoroughly to combine all ingredients. Cover the mixture and refrigerate for at least 2-4 hours, or preferably overnight, until it is very well chilled (the colder it is, the better the sorbet texture will be).
- Step 4: Churn the sorbet. Pour the thoroughly chilled sorbet mixture into your ice cream maker's frozen bowl and churn according to the manufacturer's instructions. This typically takes 20-30 minutes, until the sorbet is thick and has the consistency of soft-serve ice cream.
- Step 5: Freeze to firm. Transfer the churned sorbet to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming. Freeze for an additional 2-4 hours (or until firm) before serving.
Notes
- To keep your sorbet perfectly smooth and free of ice crystals, always store it in an airtight container with parchment paper or plastic wrap pressed directly onto the surface; it'll stay delightful for up to two weeks.
- For the silkiest scoop, let your frozen sorbet rest on the counter for 5-10 minutes before serving, allowing it to soften just enough to achieve that perfect, creamy consistency.
- Elevate your sorbet experience by serving it with a few fresh basil leaves for garnish, or pair a small scoop with fresh berries or a delicate shortbread cookie for an extra special treat.
- For the smoothest, most luxurious sorbet texture, ensure your mixture is thoroughly chilled, preferably overnight, before churning; the colder it is, the smaller the ice crystals will be.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (118g)
- Calories: 100
- Sodium: 5mg
- Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Protein: 20g