2 cups water
1 1/2 cups granulated sugar
1 1/2 tablespoons lemon zest, divided
1 cup packed fresh basil
pinch of salt
2 cups fresh lemon juice
Prepare a lemon simple syrup with the water, sugar and 1½ tablespoons of the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat.
Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice.
Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer.
Pour the mixture into the frozen ice cream bowl and mix until thickened, about 15 to 20 minutes. When the sorbet is almost done, add the reserved zest and let churn until combined.
This is best when served after it’s been frozen a few hours.
*Recipe from Cuisinart