Citrus flavors shine in Lemon Basil Sorbet.
Lemon Basil Sorbet
Ingredients
- 2½ cups water
- 2 cups granulated sugar
- ¼ cup packed fresh basil leaves
- 2 cups freshly squeezed lemon juice
- 2 teaspoons finely chopped basil leaves
- Whole lemons, for serving
- Garnish: basil leaves
Instructions
- In a medium saucepan, combine 2½ cups water and sugar. Heat over medium-high heat, stirring often, just until sugar dissolves. Remove from heat and add basil leaves. Cover and let steep for 30 minutes.
- Strain water mixture through a fine-mesh sieve into a large bowl, discarding basil leaves. Stir in lemon juice. Cover and refrigerate until cold, about 2 hours.
- Freeze and churn lemon mixture in an ice cream maker according to manufacturer’s instructions. When sorbet is almost finished churning, add chopped basil. Spoon sorbet into a freezer-safe container and freeze until chilled and firm, 2 to 3 hours.
- Cut ¼ inch off the end of a lemon. Using a small paring knife, carefully cut around the pulp of the lemon, through the white pith. Cut just the bottom of the lemon off, careful not to cut past the white pith. Using a small spoon, scoop the lemon pulp out, leaving a hollow lemon. Repeat with remaining lemons. Chill hollow lemons in the freezer until ready to serve.
- When ready to serve, spoon sorbet into chilled lemon cups. Garnish with basil leaves, if desired. Freeze for up to 1 month.
