🍋 Chill Out with Lemon-Basil Sorbet & Cucumber Ribbons!

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A zesty, herb-infused frozen treat served with crisp cucumber ribbons for a clean, cooling finish.

There’s something about hot summer evenings that calls for a dessert that’s not too sweet—something fresh, clean, and straight from the garden. This lemon-basil sorbet with cucumber ribbons hits every one of those notes.

It’s the kind of treat I make when I want to impress guests without breaking a sweat. The lemon is tart and bright, the basil adds that soft, peppery depth, and the cucumber ribbons? They turn this into a dish you’d expect from a garden brunch or a spa kitchen. It’s also a wonderful way to use up that overabundant basil when you’ve already made all the pesto your freezer can hold.

📌 Why You’ll Love This Recipe

• ✅ Light, refreshing, and palate-cleansing
• ✅ Naturally vegan and gluten-free
• ✅ Perfect for hot days or elegant dinner parties
• ✅ A creative use for garden basil and cucumbers
• ✅ No fancy ice cream machine required

📌 Quick Reference

• Prep Time: 15 minutes
• Chill & Freeze Time: 4–6 hours
• Total Time: 6 hours (mostly hands-off)
• Servings: 4
• Dietary Info: Vegan, Gluten-Free

⭐ Key Ingredients at a Glance

lemon • basil • sugar • cucumber • water

📌 Ingredients

• 1 cup water
• ¾ cup sugar
• Zest and juice of 2 lemons
• ½ cup fresh basil leaves, loosely packed
• 1 large cucumber, shaved into ribbons with a vegetable peeler
• Pinch of salt
• Optional: ½ teaspoon vodka (to improve scoopability)

📝 Substitutions & Notes:

• Use lime and mint for a mojito-style variation
• Swap cucumber ribbons for shaved fennel or zucchini
• Add a drizzle of honey or elderflower syrup for extra elegance

📌 Step-by-Step Instructions

🍯 1. Make the Basil Syrup

In a small saucepan, bring water and sugar to a simmer. Stir until dissolved.
Remove from heat, stir in basil, and let steep for 15–20 minutes.
Strain and discard leaves.

🍋 2. Add Lemon & Chill

Stir lemon juice and zest into the cooled syrup.
Add a pinch of salt and vodka (if using). Chill in the fridge until completely cold.

❄️ 3. Freeze the Sorbet

With machine: Churn according to manufacturer’s instructions.
Without machine: Pour into a shallow pan and freeze, scraping every 30–60 minutes with a fork until fluffy and frozen (about 4 hours).

🥒 4. Prep the Cucumber Ribbons

Use a vegetable peeler to shave long ribbons of cucumber.
Pat dry and chill until ready to serve.

🍨 5. Serve

Scoop sorbet into chilled bowls. Garnish with cucumber ribbons and fresh basil sprigs.

📌 Serving & Pairing Ideas

• Serve as a palate cleanser between courses
• Add a splash of sparkling wine for a frozen spritz
• Pair with Persian Watermelon Salad or Lemongrass-Ginger Iced Tea
• Top with candied lemon peel or crushed pistachios for crunch

📌 Storage & Make-Ahead Tips

• Freezer: Store in an airtight container up to 2 weeks
• Soften before serving: Let sit 5 minutes at room temp for easy scooping
• Cucumber ribbons: Prep day-of for freshness and snap

📌 Final Thoughts

This sorbet is one of those summer recipes that feels like a breath of fresh air. It’s garden-to-glass simplicity at its finest—and a beautiful way to cool down and slow down at the end of the day.

Tag @SouthernSoilSunshine if you make it, and check out Mint Yogurt Chutney with Naan or Zucchini Noodles with Thai Peanut Sauce for more herbal inspiration!