The Lemon Basil Sorbet is a light and zesty frozen treat that combines the tartness of fresh lemons with the aromatic notes of fresh basil. It’s the perfect palate cleanser or refreshing summer dessert that’s naturally dairy-free and vegan.
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Heat the Water and Sugar:
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In a medium saucepan, combine the water and sugar over medium heat.
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Stir until the sugar dissolves completely.
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Infuse the Basil:
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Add the basil leaves to the sugar syrup.
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Bring to a gentle simmer and cook for 5 minutes to infuse the basil flavor.
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Remove from Heat:
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Remove the pan from heat and let the syrup steep for 10 minutes.
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Strain the Syrup:
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Strain the basil leaves from the syrup using a fine mesh strainer.
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Discard the basil leaves and let the syrup cool to room temperature.
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Combine Ingredients:
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In a blender or mixing bowl, combine the lemon juice, lemon zest, cooled basil syrup, and vodka (if using).
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Blend until smooth and well combined.
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Chill the Mixture:
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Transfer the mixture to a covered container and refrigerate for 2 hours or until thoroughly chilled.
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Prepare the Ice Cream Maker:
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Set up your ice cream maker according to the manufacturer’s instructions.
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Churn the Sorbet:
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Pour the chilled sorbet mixture into the ice cream maker and churn for 25-30 minutes or until the consistency is smooth and slushy.
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Freeze the Sorbet:
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Transfer the sorbet to a freezer-safe container and cover with plastic wrap.
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Freeze for at least 2-4 hours to firm up before serving.
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Scoop and Serve:
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Let the sorbet sit at room temperature for 5 minutes to soften slightly for easier scooping.
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Garnish:
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Serve the sorbet in chilled bowls or glasses.
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Garnish with fresh basil leaves and lemon slices for a vibrant presentation.
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Serve the sorbet in frosted glasses or small bowls for an elegant touch.
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For a refreshing summer dessert, pair with a splash of sparkling water or Prosecco.
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Strawberry Basil Sorbet: Add 1/2 cup fresh strawberries to the mixture before blending for a fruity twist.
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Mint Lemon Sorbet: Substitute fresh mint leaves for basil for a cooling effect.
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Spicy Lemon Sorbet: Add a pinch of cayenne pepper or ginger for a hint of heat.
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Alcohol-Free Version: Omit the vodka and add an extra 1/4 cup of water to maintain the texture.
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Lemon Lavender Sorbet: Add 1 tsp dried culinary lavender to the syrup for a floral note.
Ingredients
Directions
-
Heat the Water and Sugar:
-
In a medium saucepan, combine the water and sugar over medium heat.
-
Stir until the sugar dissolves completely.
-
-
Infuse the Basil:
-
Add the basil leaves to the sugar syrup.
-
Bring to a gentle simmer and cook for 5 minutes to infuse the basil flavor.
-
-
Remove from Heat:
-
Remove the pan from heat and let the syrup steep for 10 minutes.
-
-
Strain the Syrup:
-
Strain the basil leaves from the syrup using a fine mesh strainer.
-
Discard the basil leaves and let the syrup cool to room temperature.
-
-
Combine Ingredients:
-
In a blender or mixing bowl, combine the lemon juice, lemon zest, cooled basil syrup, and vodka (if using).
-
Blend until smooth and well combined.
-
-
Chill the Mixture:
-
Transfer the mixture to a covered container and refrigerate for 2 hours or until thoroughly chilled.
-
-
Prepare the Ice Cream Maker:
-
Set up your ice cream maker according to the manufacturer’s instructions.
-
-
Churn the Sorbet:
-
Pour the chilled sorbet mixture into the ice cream maker and churn for 25-30 minutes or until the consistency is smooth and slushy.
-
-
Freeze the Sorbet:
-
Transfer the sorbet to a freezer-safe container and cover with plastic wrap.
-
Freeze for at least 2-4 hours to firm up before serving.
-
-
Scoop and Serve:
-
Let the sorbet sit at room temperature for 5 minutes to soften slightly for easier scooping.
-
-
Garnish:
-
Serve the sorbet in chilled bowls or glasses.
-
Garnish with fresh basil leaves and lemon slices for a vibrant presentation.
-
-
Serve the sorbet in frosted glasses or small bowls for an elegant touch.
-
For a refreshing summer dessert, pair with a splash of sparkling water or Prosecco.
-
Strawberry Basil Sorbet: Add 1/2 cup fresh strawberries to the mixture before blending for a fruity twist.
-
Mint Lemon Sorbet: Substitute fresh mint leaves for basil for a cooling effect.
-
Spicy Lemon Sorbet: Add a pinch of cayenne pepper or ginger for a hint of heat.
-
Alcohol-Free Version: Omit the vodka and add an extra 1/4 cup of water to maintain the texture.
-
Lemon Lavender Sorbet: Add 1 tsp dried culinary lavender to the syrup for a floral note.