Lemon-Basil Sorbet

By carbonarasuz • August 23, 2012 • 0 Comments

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Author Notes: This is a great way to use up extra fresh basil leaves after you've made all the pesto and caprese salads that you can stomach. It's perfect for a light summer dessert, especially when you're dining al fresco! - carbonarasuz

Makes 3 cups

2 1/2 cups water
2 cups granulated sugar
3 lemons, rind peeled into long strips
1 cup packed fresh basil leaves
5 tablespoons fresh lemon juice

In a small saucepan, combine water, sugar and lemon rind. Bring to a boil over high, stirring with a wooden spoon until sugar dissolves. Remove from heat; add basil leaves. Set aside until cool, about 30 minutes. Strain lemon-basil syrup; discard solids. Stir in lemon juice. Pour syrup into an ice cream maker; freeze according to manufacturer’s instructions.