Directions

• Prepare a lemon simple syrup with the water, sugar and1½ tablespoons of the lemon zest by combining all threein a medium saucepan set over medium-low heat.
• Cook mixture until the sugar is fully dissolved. Remove from heat.
• Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemonjuice. Cover and refrigerate 2 to 3 hours, or overnight.
• Strain the chilled mixture through a fine mesh strainer. Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
• When the sorbet is almost done, add the reserved zest through the opening on top of theice cream maker and let churn until combined. The sorbet will have a soft, creamy texture.
• If a firmerconsistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours.
• Remove from freezer about 15 minutes before serving.