No-Churn Lemon-Basil Sorbet recipe

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Ingredients

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

Nutrition Info

188.4 calories
carbohydrate: 50.7 g
cholesterol: : -
fat: 0.1 g
fiber: 1 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 2.7 mg
sugar: 45.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine sugar and water in a saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add basil sprigs, lemon juice, and lemon zest. Remove from heat and allow to cool for about 20 minutes.

  2. Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.

  3. Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.

  4. Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

Recipe Yield

8 servings

Recipe Note

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.

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