2 C. water
1 C. sugar
½ C. roughly chopped fresh basil leaves
1/3 C. freshly squeezed lemon juice
½ t. lemon zest

In a small saucepan, bring the water and sugar to a hard boil. Stir for 1 minute and add the basil. Remove from heat, cover, and let mixture sit for 20 minutes. Strain the basil water into a bowl and set aside to cool completely (or place in fridge). Add lemon juice and zest. Stir well. Pour into your ice cream maker and freeze according to manufacturer's instructions.
Back to June 2000