5 Ingredients or Fewer

Lemon-Basil Sorbet

August 23, 2012
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
Ingredients
  • 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 This Recipe
Directions
  1. 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.
Contest Entries

See Reviews

See what other Food52ers are saying.

Review