1-First Step: Create the Simple Syrup Combine water and sugar in a large saucepan over medium-high heat. Bring to a boil while whisking frequently (this prevents the sugar from burning), then reduce heat to medium-low and simmer for 5 minutes until the sugar completely dissolves. Don’t rush this step a proper simple syrup is the foundation of great sorbet!

2-Second Step: Infuse with Basil Remove the saucepan from heat and add the basil leaves. Let this mixture cool to room temperature. This is where the magic happens! As the basil steeps in the warm syrup, it releases all its wonderful oils and flavors. Transfer to a bowl, cover, and refrigerate for at least 2 hours. The longer you let it sit, the more basil flavor you’ll get.

3-Third Step: Strain and Add Lemon Strain the syrup through a sieve, pressing the leaves firmly to extract all that flavorful liquid, then discard the leaves. Whisk in the Meyer lemon juice and zest. The lemon zest adds an extra layer of flavor and a lovely aroma that will make your kitchen smell incredible.

4-Fourth Step: Freeze Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. This usually takes about 20-30 minutes. If you don’t have an ice cream maker, don’t worry! I’ve made this plenty of times without one. Simply pour the mixture into a shallow baking dish or freezer-safe container, and stir every 30 minutes until it reaches the right consistency (about 2-3 hours).

5-Final Step: Firm Up and Serve Once the sorbet is solid, transfer it to an airtight container and freeze for at least 2 hours before serving. This final freezing helps it achieve the perfect texture. When you’re ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.