We received an ice cream maker for our wedding over four years ago. Like everyone else who has an ice cream maker, we haven’t used it like we had planned. So, this year I am going to make sorbet…Lots of sorbet!

We started this year by using the basil that is growing out of control now on our patio. Here is the recipe we used:

Ingredients
2 3/4 cups water
2 cups sugar
2 tablespoons lemon zest
4 tablespoons lemon juice
24 basil leaves

In a small saucepan, combine the water, sugar, lemon zest and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to your machine’s directions. Transfer to a freezer-proof container with a lid and freeze until ready to serve.

Our first attempt at this sorbet turned out a little too sweet, so I have adjusted the water/lemon/sugar ratios. I try it again soon, and hoping the adjustments help!