Start by juicing about 6 juicy lemons until you have a cup of fresh lemon juice. Wash and chiffonade a handful of fresh basil leaves.

In a medium saucepan, combine 1 cup of filtered water and 3/4 cup of granulated sugar over medium heat. Stir until the sugar dissolves and the syrup is clear.

Pour the cooled syrup into a mixing bowl and stir in the lemon juice and basil until well combined.

Cover the mixture with plastic wrap and refrigerate for at least 4 hours until thoroughly chilled.

Pour the mixture into your ice cream maker and churn until it reaches a soft-serve consistency, about 20-25 minutes.

Transfer the sorbet into an airtight container and freeze for an additional 2-4 hours to firm up.

Serve by scooping into bowls or cups, garnished with basil sprigs or lemon zest.