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