No-Churn Lemon-Basil Sorbet

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.

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 188 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

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