• 3 Cups Water
  • 2 Cups Granulated Sugar
  • 2 Tablespoons Lemon Zest, divided
  • 1 Punnet Freshzest Basil – Green
  • punch Salt
  • 3 Cups Fresh Lemon Juice

Lemon Basil Sorbet.

Preparation Time: Prepare 1 day in advance

Cooking Time: 2hrs

Serving Size: 5

  1. Prepare a lemon syrup by combining the water, sugar and 1.5 tablespoons of the lemon zest in a medium saucepan on a medium-low heat. Cook until sugar is fully dissolved. remove from heat.
  2. Add basil and Salt. Let mixture steep for 30min. Stir in lemon juice. Cover and refrigerate for 2 to 3 hours, or overnight.
  3. Pour the chilled mixture through a fine mesh stainer into Ice Cream Maker at churn for 15 to 20 minutes. When the sorbet is almost done, churn in the remaining lemon zest. Transfer mixture into an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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