Start by juicing about six fresh lemons to obtain one cup of bright lemon juice. Next, wash and finely chop a handful of fresh basil leaves using the chiffonade technique, allowing their aromatic essence to shine.

In a medium saucepan, combine one cup of water with one cup of granulated sugar. Heat the mixture over medium-low heat, stirring gently until the sugar fully dissolves. This typically takes about 5 minutes.

Pour the freshly squeezed lemon juice and the finely chopped basil into the cooled syrup. Stir the mixture well, combining all the elements until the basil is evenly distributed and fragrant.

Cover the bowl with plastic wrap or transfer the mixture to an airtight container, then place it in the refrigerator for at least 4 hours.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes.

After churning, transfer the sorbet into an airtight container, smoothing the top with a spatula. Place it in the freezer for at least 2 hours to firm up.