Lemon Basil Sorbet

A treat where to flavors meet and lend themselves well to one another!

Try this on for size with friends and family. They'll love you for it and you'll thank me later.

Visit my YouTube Channel for a short video on how it's made: https://youtube.com/shorts/BIjPtJsek50

Here's the recipe (adapted/revised) from the Cuisinart Recipe Booklet):

3 c water

2 c raw sugar

3 TB lemon zest, divided

2 c fresh basil

2 c fresh lemon juice

2 TB honey

pinch salt

1. Prepare a lemon simple syrup with the water, sugar and 1 tablespoon of the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat.
2. Once the simple syrup is ready, add the basil, honey and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice juice. Cover and refrigerate overnight.
3. 3. Strain the chilled mixture through a fine mesh strainer. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix for about 20 minutes or until thickened. When the sorbet is almost done. add the reserved zest through the opening on top of the ice cream maker and let churn until combines. The sorbet with be soft serve and creamy in texture (no worries, it's dairy-free). Store in an airtight container for about 2 hours. Remove from freezer about 15 minutes prior to serving.

I made this recipe my own by adding less lemon juice, more lemon zest and a nice dose of honey to sweeten the pot!

I hope you enjoy this sorbet as much as I do!

Happy Wholesome Homesteading!