Lemon-Basil Sorbet with Cucumber Ribbons

A zesty, herb-infused frozen treat—bright lemon sorbet steeped with garden basil and served with crisp cucumber ribbons. Naturally dairy-free and vegan, with no ice cream machine required.

Print Recipe

Prep Time 20

Cook Time 5

Freeze Time 4

Course Dessert

Cuisine American

Servings 4 servings

Ingredients

1 cup water
3/4 cup sugar
Zest and juice of 2 lemons
1/2 cup fresh basil leaves loosely packed
1 large cucumber shaved into ribbons with a vegetable peeler
Pinch of salt
1/2 teaspoon vodka to improve scoopability (optional)

Instructions

In a small saucepan, bring the water and sugar to a simmer, stirring until dissolved. Remove from the heat, stir in the basil, and let steep for 15 to 20 minutes. Strain and discard the leaves.
Stir the lemon juice and zest into the cooled syrup. Add a pinch of salt and the vodka, if using. Chill in the fridge until completely cold.
Freeze the sorbet. With a machine, churn according to the manufacturer's instructions. Without a machine, pour into a shallow pan and freeze, scraping every 30 to 60 minutes with a fork until fluffy and frozen, about 4 hours.
Use a vegetable peeler to shave long ribbons of cucumber. Pat dry and chill until ready to serve.
Scoop the sorbet into chilled bowls and garnish with cucumber ribbons and fresh basil sprigs.

Notes

Let the basil steep in the warm syrup rather than boiling it—a 15-minute steep pulls out fragrance without bitterness. If freezing without a machine, scrape the sorbet with a fork every 30 to 60 minutes for a light, fluffy, granita-like texture. Swap the lemon and basil for lime and mint for a mojito-style version, or use shaved fennel or zucchini in place of the cucumber. A tiny splash of vodka keeps the sorbet scoopable straight from the freezer. Store in an airtight container in the freezer for up to a week; let it soften a few minutes before scooping.