A Whisper of Lemon & Garden Basil Sorbet

Elle Cresswell

A most refreshing summer indulgence, this lemon and basil sorbet offers a beautifully poised balance of bright citrus and softly aromatic herbs.

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Prep Time 15

Cook Time 5

Chill Time 4

Total Time 4 20

Servings: 4 servings

Course: Dessert

Calories: 150

240 ml freshly squeezed lemon juice, from ripe, fragrant lemons
A generous handful of fresh basil leaves
150 g caster sugar or to taste, with the option of a little honey or agave for a softer sweetness
240 ml filtered water

Begin by pressing the lemons until you have the required measure of fresh, vibrant juice. Gather your basil leaves and slice them finely into delicate ribbons, allowing their gentle perfume to fully release.
In a small saucepan, warm the filtered water with the sugar over a low heat, stirring quietly until the sugar dissolves into a clear, silken syrup—there is no need to rush this step.
Remove the syrup from the heat and stir in the lemon juice along with the basil. Allow the mixture to come together, fragrant and bright, before covering and placing it in the refrigerator to chill thoroughly for several hours. This resting time deepens the flavour and ensures a beautifully smooth finish.
Once well chilled, pour the mixture into an ice cream maker and churn until softly set, with a texture reminiscent of delicate snow.
Finally, transfer the sorbet to a chilled container and place it in the freezer until firm. When ready, it should be light, refreshing, and elegantly poised—perfect for a warm afternoon.

To serve, finish with a small sprig of fresh basil, lending a graceful and fragrant flourish to the final presentation.