This Lemon Basil Sorbet is a refreshing, light dessert that beautifully balances the tang of fresh lemons with the subtle herbal notes of basil, making it a standout choice for warm days or as a palate cleanser between meals.
It’s naturally plant-based, dairy-free, and low in fat, with just 0.4g total fat and almost no saturated fat per serving.
While it is a sweet treat, it provides a boost of vitamin C (29mg per serving) from the lemons, supporting immunity and overall wellness.
The recipe is also fiber-friendly with fresh fruit zest and juice, making it more wholesome than store-bought sorbets.
Its simplicity is appealing—it requires only a handful of ingredients and minimal hands-on time, making it an easy, elegant dessert for everyday cooking or entertaining.
With no dairy or gluten, it’s suitable for a variety of dietary needs, while still delivering a gourmet, refreshing flavor experience.
Must-Have Tools for Perfect Results
Cuisinart ICE-21P1 Ice Cream Maker
Essential for churning the sorbet to a perfectly smooth, scoopable texture. This versatile machine makes homemade ice cream, gelato, and frozen yogurt with ease.
OXO Good Grips Zester and Grater
Perfect for finely zesting lemons, releasing bright citrus oils that elevate the sorbet’s flavor. A must-have for baking, garnishing dishes, and cocktails.
All-Clad Stainless Steel Saucepan (1-Qt)
Ideal for creating the basil-infused simple syrup. A high-quality saucepan that ensures even heating for everyday cooking tasks.
Rubbermaid Brilliance Freezer-Safe Container
Keeps sorbet fresh and prevents freezer burn. These airtight, BPA-free containers are great for all frozen desserts or meal prep storage.
Microplane Fine Mesh Strainer
Useful for straining out basil leaves after infusion, leaving a smooth syrup. Also excellent for teas, sauces, and dusting desserts.
Lemon Basil Sorbet
Ingredients
Equipment
Method
- Pre-Chill Your Ice Cream Maker: Ensure the canister of your ice cream machine has been frozen solid for at least 12–24 hours before making the sorbet. A fully frozen canister is key to achieving a smooth, creamy texture during churning.
- Prepare the Basil-Infused Syrup: In a small saucepan, combine the water and sugar. Warm over medium heat, stirring occasionally, until the sugar completely dissolves and the liquid is clear (about 3–4 minutes). Remove from heat and immediately add the fresh basil leaves, pressing them gently with a spoon to release their aroma. Allow the mixture to steep until it cools to room temperature, then discard the basil leaves.
- Add Lemon Flavor: Stir in the lemon zest and freshly squeezed lemon juice to the cooled syrup. Whisk well to evenly blend the flavors, creating a bright, fragrant sorbet base.
- Churn the Sorbet: Assemble your ice cream machine and pour in the lemon-basil mixture. Churn according to your machine’s instructions, usually 25–30 minutes, until the mixture thickens to a slushy, smoothie-like consistency.
- Freeze Until Firm: Transfer the sorbet into a freezer-safe container. Press a sheet of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover with a tight-fitting lid and freeze for at least 4 hours, or until the sorbet is scoopable.
- Serve and Enjoy: Before scooping, let the container sit at room temperature for 3–5 minutes to slightly soften. Serve in chilled bowls or cones for a refreshing, citrusy treat.
Notes
- Storage Tip: Keep sorbet stored in an airtight container placed deep in the freezer (away from the door) to avoid melting and re-freezing, which can cause icy texture.
- Shelf Life: Best enjoyed within 2 weeks for peak flavor and smooth consistency.
- Flavor Twist: Swap basil with fresh mint for a different herbal note or add a splash of limoncello for an adult version.
- Zest Tip: Only grate the bright yellow peel, avoiding the white pith, which can make the sorbet bitter.
Chef’s Secrets for Sorbet Perfection
Crafting the perfect lemon basil sorbet is all about balancing flavors and achieving a silky, scoopable texture.
One key secret is allowing your basil leaves to steep long enough in the syrup—this gently infuses the herb’s fresh aroma without overpowering the lemon.
Always use freshly squeezed lemon juice for the brightest, most vibrant flavor.
For ultra-smooth results, strain the sorbet mixture before churning to remove any remaining zest or basil bits.
Lastly, patience is your best tool—freezing the canister thoroughly and allowing enough chill time post-churning ensures a sorbet that’s creamy, not icy.
Serving Suggestions for Every Occasion
This sorbet is wonderfully versatile and can elevate any menu.
Serve it as a light dessert after a rich or spicy meal to cleanse the palate.
It’s also a refreshing treat on hot summer days, paired with fresh berries or a drizzle of honey.
For a more sophisticated presentation, scoop it into champagne flutes and top with sparkling water or prosecco for a lemon-basil spritz.
You can even serve small scoops between courses during dinner parties as a refreshing intermezzo to awaken the taste buds.
Storage Tips for Longer Freshness
Proper storage is the key to maintaining your sorbet’s flavor and texture.
Use an airtight, freezer-safe container and press parchment paper or plastic wrap directly on the sorbet’s surface before sealing—this helps prevent ice crystals from forming.
Always store it in the coldest part of your freezer, away from the door where temperature fluctuations are more frequent.
For best results, enjoy the sorbet within two weeks, as natural fruit-based sorbets can lose their fresh taste over time.
If the sorbet hardens too much, let it rest on the counter for a few minutes before scooping.
Frequently Asked Questions About This Recipe
1. Can I make this without an ice cream machine?
Yes! You can pour the mixture into a shallow dish, freeze it, and stir with a fork every 30–40 minutes until it reaches a slushy texture. It won’t be as smooth as churned sorbet but will still taste delicious.
2. Can I substitute basil with other herbs?
Absolutely. Fresh mint pairs beautifully with lemon for a cooler, more classic sorbet flavor. You can even experiment with thyme for a more earthy twist.
3. How do I avoid icy sorbet?
Ensure your sugar-to-water ratio is correct, as sugar prevents large ice crystals from forming. Using a well-frozen ice cream maker canister and airtight storage also help maintain smoothness.
4. Is this recipe vegan and gluten-free?
Yes! This sorbet is naturally dairy-free, egg-free, and gluten-free, making it a great dessert option for a wide range of dietary needs.
5. Can I use bottled lemon juice instead of fresh?
While possible, fresh lemon juice is highly recommended for its bright, vibrant flavor. Bottled juice can taste flat or overly acidic, affecting the overall quality of the sorbet.
This recipe has been adapted and simplified from the original version by screamingforicecream. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.