Description
A zesty, dairy-free dessert combining tangy lemon and fresh basil. Light, refreshing, and easy to make, it’s perfect for summer or a palate cleanser.
Ingredients
2 cups fresh lemon juice (about 8–10 lemons)
1/4 cup freshly chopped basil leaves
1 cup granulated sugar
3/4 cup water
Instructions
Stir sugar into water in a small saucepan.
Bring to a boil, then reduce heat and simmer until sugar dissolves (~2–3 minutes). Let cool.
Add lemon juice and chopped basil to the cooled syrup. Churn in an ice cream maker according to manufacturer instructions.
Transfer mixture to a freezer-safe container and freeze until firm (3–4 hours).
If no ice cream maker, mix the ingredients and pour into a shallow container. Freeze while stirring every 30 minutes until smooth and firm.
Notes
Adjust sugar to taste based on lemon acidity.
Use superfine sugar to avoid graininess.
Substitute honey or agave for granulated sugar if preferred.
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg