Basil-Lemon Sorbet

Ingredients

• 2 1/2 cups water
• 2 cups sugar
• 2 tablespoons lemon zest
• 3 tablespoons lemon juice
• 24 basil leaves
• 12 mint leaves

Directions

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 mint 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 manufacturer's directions. Transfer to a freezer-proof container with a lid and freeze until ready to serve.