Gluten-Free Lemon Basil Sorbet
A refreshing and zesty sorbet made with fresh lemon and basil, perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups fresh lemon juice
- 1 cup fresh basil leaves
- 1 cup sugar
- 2 cups water
Instructions
- In a saucepan, combine water and sugar over medium heat, stirring until the sugar dissolves.
- Add the fresh basil leaves to the saucepan and let it steep for about 30 minutes.
- Strain the basil-infused syrup into a bowl and mix in the fresh lemon juice.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the sorbet to a container and freeze for at least 4 hours before serving.
Discover my list of kitchen tools I always use.
Notes
- For a stronger basil flavor, add more basil leaves.
- Make sure to use fresh lemons for the best taste.
- This sorbet can be stored in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 30g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg