Lemon Basil Sorbet
This is a light, delicious treat for a summer dessert!
1 1/2 cups water
3/4 cup sugar
1 cup agave nectar
2 cups loosely packed basil leaves, coarsely chopped
2 teaspoons lemons zest
2 cups fresh lemon juice
Combine water, sugar, agave nectar and basil in saucepan. Bring to a boil, then reduce to a simmer until sugar has dissolved. Remove from heat and chill. Strain mixture through a sieve, pressing basil to remove all liquid. Discard basil. Stir in lemon zest and lemon juice.
Pour mixture into an ice cream freezer and freeze according to manufacturer’s instructions for one hour, or until firm.
