There’s something magical about the pairing of tart lemon and fresh basil.
The first time I tried Lemon Basil Sorbet, I was amazed by its unusual freshness and purity.
This dessert is not too sweet, not too strong, just enough to awaken the taste buds and bring a refreshing feeling in the middle of hot summer days.
Why You’ll Love This Recipe
Light and refreshing without any cream
Just 4 natural ingredients—nothing artificial
The basil adds a subtle herbal twist that’s surprisingly addicting
Perfect for summer parties, palate cleansers, or a guilt-free treat
Easy to make ahead and freeze
What You’ll Need (Ingredient Highlights)
Fresh lemon juice – Brings the bold, zesty base flavor
Granulated sugar – Balances out the tartness
Water – Creates the simple syrup and smooth texture
Fresh basil leaves – Infuses a unique, aromatic twist
Pro Tips Before You Start
Use freshly squeezed lemon juice—bottled juice won’t have the same vibrant flavor
Chop the basil roughly to help release more oils when steeped
Chill the base thoroughly before churning for the best texture
If you don’t have an ice cream maker, you can still freeze and stir manually
Store the sorbet in a shallow, airtight container for easy scooping
How to Make Lemon Basil Sorbet
Step 1: Make a Simple Syrup
In a small saucepan over medium heat, stir together the sugar and water until the sugar is fully dissolved.
This should take about 2–3 minutes.
Step 2: Infuse with Basil
Remove the pan from heat.
Stir in the chopped basil leaves and let them steep for 10 minutes to infuse the syrup with fresh herbal flavor.
Step 3: Strain the Syrup
Pour the mixture through a fine mesh strainer into a blender, discarding the basil solids.
You’ll be left with a clear, fragrant syrup.
Step 4: Add the Lemon Juice
Add fresh lemon juice to the blender with the basil syrup.
Blend on low until everything is fully combined.
Step 5: Chill the Mixture
Pour the blended mixture into a container, cover, and refrigerate for at least 4 hours until it’s thoroughly cold.
Step 6: Churn the Sorbet
Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes.
Step 7: Freeze to Set
Scoop the soft sorbet into an airtight container and freeze for 2 hours or until firm.
Serve and enjoy!
What to Serve It With
A scoop alongside fresh berries or melon
As a light dessert after grilled meats or pasta
In champagne for a festive lemon-basil float
Paired with shortbread cookies
Layered in mini dessert cups with whipped cream
Variations / Substitutions
Replace basil with fresh mint for a cooler twist
Add lemon zest for even more citrus intensity
Swap half of the lemon juice with lime juice for a tart duo
Add a pinch of sea salt to enhance the flavor balance
Use honey instead of sugar for a floral undertone
Storage & Leftovers
Freeze: Store in an airtight container for up to 2 weeks
Texture Tip: If the sorbet hardens too much, let it sit at room temperature for 5–10 minutes before scooping
Avoid ice crystals: Place plastic wrap directly on the surface before sealing the container
FAQs
Can I make this sorbet without an ice cream maker?
Yes! Pour the chilled base into a shallow dish, freeze, and stir every 30 minutes until smooth.
Is it necessary to strain the basil?
Straining helps create a smoother texture, but you can leave the basil in for a more rustic feel.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is highly recommended for a bright, clean flavor.
How do I adjust the sweetness?
You can reduce the sugar slightly or add a bit more lemon juice if you prefer it more tart.
Can I make this ahead for a party?
Absolutely! It keeps well in the freezer for up to 2 weeks.
Can I add alcohol to this recipe?
Yes—try adding a splash of limoncello or vodka to enhance flavor and soften texture.
Is this sorbet vegan?
Yes, it contains no dairy or animal products.
Final Thoughts
Lemon Basil Sorbet is proof that simple ingredients can create something extraordinary.
It’s light, cooling, and just complex enough to impress your guests—or make a regular Tuesday feel like a celebration.
Once you taste that zesty lemon with the whisper of basil, you’ll come back to this recipe again and again.
