LEMON BASIL SORBET
Steps:
- To make the simple syrup: Boil 2 Cups Water and Sugar until the sugar is disolved. Transfer the simple syrup into an ice bath to cool. (Tip: you can make alot of simple syrup and store in the refrigerator for future use) While the simple syrup is cooling, in a food processor combining the zest, lemon juice, and basil and mix until the leaves are chopped. You can then add this mixture to the cooled simple syrup. Cool the mixture in the refrigerator for a few hours and then follow the directions of the ice cream maker. Freeze for 2 hours before serving. (depending on how much sugar is used, the more sugar, the more liquidy it will be)
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