Ingredients: 2 cups sugar
2½ cup water
2 Tbsp. lemon zest
1½-2 cups packed fresh basil
1 bunch of fresh mint, rinsed
2½ cups lemon juice (3 cups if not using Key limes)
½ cup Key lime juice
a pinch of salt
Method:
1. Add water, sugar and half of the lemon zest to a saucepan and heat over medium fire until sugar has fully dissolved. Remove from heat.
2. Add in the herbs and salt. Cover and let mixture steep for half an hour. Add in the lemon juices, cover and refrigerated for at least 3 hours or overnight (the mixture has to be well-chilled)
3.Strain chilled mixture through a strainer. Turn on the ice-cream maker (per instructions), pour the mixture into the freezer bowl and let it mix until thickened, about 15-25 minutes. When the sorbet is almost done, add the leftover lemon zest and let it churn to combine. Transfer the sorbet into airtight container and freeze until firm, about 2 hours. Remove from freezer for about 15 minutes before serving.
Cook's Tip: Save the lemons halves and freezed them to make pretty containers for the sorbet.
