• Najwa Kronfel

Lemon-Basil Sorbet

See what this heat is doing to me? I’m living off ice creams, cold drinks, cherry tomatoes and sorbets. I’m actually late delivering this post, it’s been in my draft for a while but today I’m finally posting the recipe. 

This is a very simple recipe, with a few ingredients you get a refreshing lemony treat. I love to pair lemon with basil. I think they go amazing together and in this case, the mild flavor of basil works beautifully. 

If you don’t have an ice cream maker you can make granite. Just pour the mixture into a container, place it in the freezer and use a fork to scrape the surface when it starts to set. Keep scraping every 30 minutes until it resembles “snow”. It works fantastic this way too. 


3 cups water

1 cup lemon juice plus the 

zest of 2 lemons

1- 1/8 cups sugar

1 cup of basil leaves

In a saucepan, combine the sugar and water and bring it to a boil. Boil for 3 to 5 minutes or until the sugar dissolves. Turn off the heat and add the basil leaves. Let it steep for 10 minutes then strain it and discard the leaves. Let the syrup cool completely. When cool, add the lemon juice and zest, stir until well combined. Let the mixture chill in the fridge for a couple of hours of overnight. When ready, pour the mixture into an ice cream maker and follow manufacture’s instructions.

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