Lemon-Basil Sorbet

By cratecooking
August 23, 2012
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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
  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.

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