Nutrition Information (per serving)
16 (1/3 cup ea.)
1¼ cups water
1¼ cups cane sugar
3 Tbsp fresh basil
2 cups water
1 cup fresh lemon juice
- In a medium saucepan, bring first amount of water and sugar to a simmer and cook until mixture is clear and has the consistency of corn syrup. Cool simple syrup completely.
- Place basil and a small amount of water in a blender and puree until smooth.
- Combine simple syrup, basil juice, second amount of water and lemon juice. Place in a homemade ice cream freezer and follow the directions to freeze the sorbet.