No-Churn Lemon-Basil Sorbet

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Description

Sweet, tart, and refreshing, this lemon sorbet with a touch of basil is the perfect ending to a meal! You can make this without an ice cream freezer, just allow plenty of time for it to freeze.

Ingredients

  • 1 ¾ cups white sugar
  • 1 ¾ cups water
  • ½ cup fresh basil sprigs (Optional)
  • 2 cups fresh lemon juice
  • 1 tablespoon lemon zest
  • 8 slices lemon (Optional)
  • 1 sprig fresh basil (Optional)

Instructions

  1. Combine sugar and water in a saucepan over medium-high heat and bring to a boil
  2. 3 to 5 minutes. Boil for 1 minute
  3. stirring occasionally. Add basil sprigs
  4. lemon juice
  5. and lemon zest. Remove from heat and allow to cool for about 20 minutes.
  6. Pour into a 9×13-inch metal baking pan or two 8-inch metal cake pans.
  7. Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours
  8. stirring sorbet with a fork about once per hour until all the liquid is frozen.
  9. Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 7 hrs

Servings: 8

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