The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.
2 cups water
1 1/2 cups granulated sugar
1 1/2 tablespoons lemon zest, divided
1 cup packed fresh basil (if a stronger basil flavor is wanted, use 1 1/2 cups)
2 cups fresh lemon juice
Nutritional information per serving (based on ½ cup): Calories 175 (0% from fat) • carb. 47g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 16mg • calc. 15mg • fiber 1g
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. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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