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.
