Sweet, tart, and refreshing, this lemon sorbet with a touch of basil is the perfect ending to a meal! You can make this without an ice cream freezer, just allow plenty of time for it to freeze.

Gallery

Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
6 hrs 50 mins
total:
7 hrs
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add basil sprigs, lemon juice, and lemon zest. Remove from heat and allow to cool for about 20 minutes.

    Advertisement
  • Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.

  • Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.

  • Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

Nutrition Facts

188 calories; protein 0.5g; carbohydrates 50.7g; fat 0.1g; sodium 2.7mg. Full Nutrition
Advertisement