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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! —cratecooking
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.
- This recipe was entered in the contest for Your Best Ice Cream