I generally prefer a gelato to a sorbet (and I do have a recipe for a lemon-basil gelato), but this lemon, basil and mint sounded very refreshing...and I happened to have fresh basil and fresh mint on hand so I had to give it try! Very light and cool, not too sweet...nice combination of flavors.
1 C water
1 C sugar
1 Tbls lemon zest
juice of one lemon
10-12 basil leaves
6 mint leaves
Heat water and sugar in a saucepan, stirring to dissolve sugar completely. Add lemon zest and juice and bring to a simmer. Add basil and mint leaves and let steep for about 5 minutes. Strain to remove leaves (and zest, if desired). Refrigerate until well chilled. Process mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an air-tight container to freeze if a firmer consistency is desired.
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