| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 20 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 270 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 1 g |
| Sugar | 68 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 21 mg |
Reviews
Delicious! I have made lemon Sorbetto with this exact recipe but never thought to add basil. It took this yummy refreshing treat from a 4 star to a 5 or 6 star dessert. Easter dinner dessert for sure. I’ll just add some fresh raspberries and garnish with a sprig of either basil or mint. This a keeper.
This is absolutely delicious! Fantastic added to a glass of champagne. Worth every minute spent creating this herbaceous delight.
So refreshing on a hot summer day!
It says in the directions in the first line “put 2 cups water” etc. Always read entire recipe before beginning!
Zest of 4 lemons and 2 cups lemon juice!
Giada added 2 cups of water to make the simple syrup.
The recipe is missing the water!