Lemon Basil Sorbet


  • 2 1/2 c. water
  • 2 c. sugar
  • 2 Tbsp. lemon zest
  • 3 Tbsp. lemon juice
  • 24 basil leaves
  • 12 mint leaves


  1. In a small saucepan, combine the water, sugar, lemon zest, and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and mint and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to manufacturer's directions. Transfer to freezer-proof container with a lid and freeze until ready to serve.  See Watermelon Sorbet.