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Recipe: Lemon Sorbet with Lime Basil

A glass jar with pale yellow sorbet topped with blueberries and small green leaves

Lemon Sorbet with Lime Basil


Close up green foliage. A round, green and white USDA Organic sticker in the lower left corner.
Lime Basil – Shop now
  • 2 cups water
  • 2 cups sugar
  • 1/2 cup lime basil leaves, packed
  • 1 to 1 1/4 cup fresh lemon juice or the juice of 6 to 7 lemons
  • 2 tablespoons lemon zest
  • Blueberries, for garnish (optional)


Combine water and sugar in a large saucepan. Bring to a boil and whisk often. Reduce heat and simmer until the sugar is dissolved.

Add basil leaves to the syrup and cool. Let the basil remain in the syrup for a few hours to flavor the syrup. Strain the cooled syrup and discard the basil leaves. (Alternatively, you can finely chop a few of the leaves and return them to the mixture. The returned leaves will add attractive hints of green to the finished sorbet.)

Add the lemon juice and zest to the basil syrup.

Add the lemon-basil mixture to an ice cream maker and freeze according to the appliance manufacturer’s instructions. Serve once the sorbet is solid. Add a small basil leaf and a few blueberries for garnish.