The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.
Makes about 5 cups (ten ½-cup servings)
- 2 cups water
- 1½ cups granulated sugar
- 1½ tablespoons lemon zest, divided
- 1 cup packed fresh basil (if a stronger basil flavor is wanted, use 1½ cups)
- 1 pinch salt
- 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.