Juice 4 to 5 fresh lemons until you have about 1 cup of juice, ensuring you remove any seeds.

Wash and finely chop a handful of fresh basil leaves using the chiffonade technique.

In a medium saucepan, combine 1 cup of water with 1 cup of granulated sugar. Heat over medium heat until the sugar dissolves.

Once dissolved, remove from heat and let cool slightly.

Pour the lemon juice into the cooled sugar syrup, and stir in the finely chopped basil.

Cover and refrigerate for at least 4 hours.

Pour the mixture into your ice cream maker and churn until it reaches a soft-serve consistency.

Transfer churned sorbet into an airtight container and freeze until firm.