Description
A zesty, herbaceous sorbet blending fresh lemon juice and aromatic basil. This no-cook (except syrup) treat requires just 3 minutes of active work and offers 30g natural sugar per serving. Perfect for hot days and Mediterranean-inspired gatherings.
Ingredients
1 cup fresh lemon juice (about 4–5 lemons)
1/2 cup fresh basil leaves (preferably Peruvian lime basil)
3/4 cup granulated sugar (or monk fruit sweetener)
1 cup filtered water
Ice cream maker
Fine-mesh strainer
Airtight BPA-free glass container
Instructions
Combine basil leaves and water in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat and let steep 2 hours
Strain the basil from the liquid using a fine-mesh strainer
Return strained basil-infused water to the saucepan. Add sugar and simmer over low heat until sugar dissolves (5-7 minutes)
Remove from heat and cool completely at room temperature, then chill in the refrigerator for 1 hour
Churn the chilled basil-sugar solution and freshly squeezed lemon juice in an ice cream maker according to manufacturer instructions until semi-firm
Transfer to an airtight container and freeze uncovered for 4 hours for optimal texture
Notes
Use organic lemons for maximum flavor
Peruvian lime basil adds enhanced citrus notes
Halve recipe for a single serving
Best consumed within 3 days for peak texture
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 30g
- Sodium: 15mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg