Ingredients
Scale
- 1 cup fresh lemon juice (about 4–5 lemons)
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lemon zest
- Optional: a few basil sprigs for garnish
Instructions
- Prepare the Lemon Syrup: In a small saucepan, combine water and sugar. Bring to a gentle boil over medium heat, stirring constantly until sugar dissolves. Let cool slightly.
- Infuse the Basil: Add chopped basil and lemon zest to the cooled syrup. Steep for 10-15 minutes. Strain out basil leaves, pressing gently.
- Mix Lemon Juice and Basil Syrup: In a large bowl, combine lemon juice with basil-infused syrup. Mix well.
- Freeze: Pour into an ice cream maker and churn until soft-serve consistency. Alternatively, freeze in a shallow container, stirring every 30 minutes until firm.
- Serve and Garnish: Scoop into bowls or glasses, garnish with basil sprigs and lemon slices. Enjoy your homemade lemon basil sorbet as a refreshing summer treat.
Notes
- Use fresh lemon juice for vibrant flavor; bottled juice can be used if needed, but flavor may be less bright.
- Adding basil is essential for aromatic depth, but mint or thyme can be substitutes.
- This sorbet is vegan—ensure sweeteners are plant-based if desired.
- Stir the mixture regularly during freezing or add a splash of vodka to prevent ice crystals and keep it smooth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing, Chilling, Stirring
- Cuisine: American
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 70 Kcal
- Sugar: 15g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg