Lemon & Basil Sorbet
Sorbetto al limone e basilico
A bright dairy-free lemon sorbet with fresh basil and fragrant lemon zest.
A bright dairy-free lemon sorbet with fresh basil and fragrant lemon zest.
Written for approximately 1.2 L, about 12 portions
Ingredients
Sorbet
- Water500 ml
- Caster sugar220 g
- Glucose syrup60 g
- Fresh lemon juice350 ml
- Lemon zest, yellow part onlyzest of 2 lemons
- Fresh basil leaves25 g
- Sorbet stabiliser, optional; only if this matches the manufacturer's dosage3 g
Garnish
- Baby basilto finish
- Candied lemon zestto finish
- Lemon oil1 drop per serving, optional
Method
Bring the water, sugar and glucose to a brief boil, just until fully dissolved. If using stabiliser, disperse it according to the manufacturer's instructions rather than adding it blindly.
Cool the syrup completely, then combine with the lemon juice and lemon zest.
Refrigerate the base for at least 4 hours, or overnight, so it is thoroughly cold.
Immediately before churning, blend the fresh basil into the cold base for 10-15 seconds and pass through a fine chinois. Adding the basil late protects its fresh aroma and colour.
Churn in an ice-cream machine, or freeze in Pacojet beakers and process according to the machine's instructions.
Store hard-frozen and temper briefly before service.
Serve with baby basil, candied lemon zest and, if desired, one drop of lemon oil.
Chef’s notes
- The source matured the base overnight after blending in the basil. This version adds basil immediately before churning to reduce oxidation, darkening and bitter extraction.
- A generic stabiliser amount is only appropriate if it matches the manufacturer's recommended dosage for the specific product.
Last refined · September 2026