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Lemon Basil Sorbet

16 People
Small dish of lemon sorbet with basil garnish on top.


1 1/4 cups water
1 1/4 cups cane sugar
3 Tbsp fresh basil
2 cups water
1 cup fresh lemon juice


  1. 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.

  2. Place basil and a small amount of water in a blender and puree until smooth.

  3. 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.


Calories 65
Protein Trace
Sodium 4mg
Carbohydrates 17g
Fat Trace
Fiber Trace
Cholesterol 0mg
Servings 16 (1/3 cup ea.)