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Meyer Lemon-Basil Sorbet (with limoncello)

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Sorbet is one of the easiest frozen dessert treats to make. I enjoy a scoop of sorbet, year-round. Sorbets are refreshing and a lovely palate cleanser after a heavy meal. An ice cream maker makes this easier to do, but if you don't own one, you can just freeze the mixture of any fruit juice (or puree) and then scrape it out with a fork. This recipe uses a basil-infused simple syrup. I was surprised how much I love the combination of basil and sorbet! Typically, I add a little vodka to my sorbets, which prevents crystallization (you really can't taste the vodka). This time, I added limoncello, which was perfect. You can leave out the alcohol, if you prefer.


For the simple syrup:
2 cups water
2 cup white sugar (see note in directions)
1 cup basil leaves, packed
1 cup fresh Meyer** lemon juice (depending on size, 8-12 lemons)
2 Tbsp. Meyer lemon zest
2 Tbsp. limoncello
Eureka lemons will work fine, too.

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