Begin your Lemon Basil Sorbet by juicing fresh lemons until you have enough juice for the recipe. Aim for about 1 cup of lemon juice for that vibrant tang. Finely chop fresh basil leaves using the chiffonade technique and set these prepared ingredients aside.

In a medium saucepan, combine equal parts granulated sugar and filtered water—about 1 cup of each. Place over medium heat and stir gently until the sugar dissolves completely, which should take about 3-5 minutes. Remove from heat and let it cool slightly.

Once syrup has cooled, stir in the freshly squeezed lemon juice and finely chopped basil. Mix well until combined, ensuring that the basil is evenly distributed throughout the mixture.

Cover the mixture and refrigerate for at least 4 hours, or overnight for better flavor melding.

After chilling, pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions for about 20-30 minutes until it reaches a soft-serve consistency.

Transfer the churned Lemon Basil Sorbet into an airtight container and freeze for an additional 2-4 hours to firm it up completely.