Lemon Basil Sorbetto

Name: Lemon Basil Sorbetto
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: about 1 quart of sorbetto
Ingredients: 2 cups sugar; 4 sprigs fresh basil, plus 5 leaves, chopped; Zest of 4 lemons, removed with a vegetable peeler, plus 2 cups lemon juice (from about 10 lemons); Pinch of kosher salt

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Level: Easy

Total: 2 hr 50 min (includes cooling and chilling times)
Active: 20 min

Yield: about 1 quart of sorbetto

Level: Easy

Total: 2 hr 50 min (includes cooling and chilling times)
Active: 20 min

Yield: about 1 quart of sorbetto

Ingredients

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2 cups sugar

4 sprigs fresh basil, plus 5 leaves, chopped

Zest of 4 lemons, removed with a vegetable peeler, plus 2 cups lemon juice (from about 10 lemons)

Pinch of kosher salt

Directions

Special equipment:

an ice cream maker

In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.