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Lemon Basil Sorbet
![Small dish of lemon sorbet with basil garnish on top.](https://assets.canyonranch.com/system/uploads/fae/image/asset/3755/xs_lemon-basil-sorbet-blog-recipes-canyon-ranch.jpg 320w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3755/sm_lemon-basil-sorbet-blog-recipes-canyon-ranch.jpg 640w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3755/md_lemon-basil-sorbet-blog-recipes-canyon-ranch.jpg 1024w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3755/lg_lemon-basil-sorbet-blog-recipes-canyon-ranch.jpg 1400w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3755/xl_lemon-basil-sorbet-blog-recipes-canyon-ranch.jpg 1800w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3755/xxl_lemon-basil-sorbet-blog-recipes-canyon-ranch.jpg 2400w)
Ingredients
1 1/4 cups water
1 1/4 cups cane sugar
3 Tbsp fresh basil
2 cups water
1 cup fresh lemon juice
Instructions
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.
Nutrition
Calories | 65 |
Protein | Trace |
Sodium | 4mg |
Carbohydrates | 17g |
Fat | Trace |
Fiber | Trace |
Cholesterol | 0mg |
Servings | 16 (1/3 cup ea.) |