Author Notes: This is a great way to use up extra fresh basil leaves after you’ve made all the pesto and caprese salads that you can stomach. It’s perfect for a light summer dessert, especially when you’re dining al fresco! —cratecooking
Makes: 3 cups
Ingredients
-
2 1/2
cups water
-
2
cups granulated sugar
-
3
lemons, rind peeled into long strips
-
1
cup packed fresh basil leaves
-
5
tablespoons fresh lemon juice
Directions
- In a small saucepan, combine water, sugar and lemon rind. Bring to a boil over high, stirring with a wooden spoon until sugar dissolves. Remove from heat; add basil leaves. Set aside until cool, about 30 minutes. Strain lemon-basil syrup; discard solids. Stir in lemon juice. Pour syrup into an ice cream maker; freeze according to manufacturer’s instructions.