01 -
In a saucepan, combine sugar and water. Heat over medium heat, stirring continuously, until the sugar is fully dissolved.
02 -
Remove saucepan from heat and add chopped basil leaves. Let the mixture steep for 10 minutes to allow the basil flavor to infuse.
03 -
Strain the basil-infused syrup into a blender, discarding the basil leaves.
04 -
Add fresh lemon juice to the blender. Blend until the mixture is fully combined and smooth.
05 -
Transfer the sorbet base to a suitable container and refrigerate for at least 4 hours, or until thoroughly chilled.
06 -
Pour the chilled mixture into an ice cream maker and churn as per the manufacturer’s instructions until it reaches a soft-serve consistency.
07 -
Transfer the freshly churned sorbet to a freezer-safe container. Freeze for a minimum of 2 hours before serving to achieve the ideal texture.