Start by squeezing fresh lemons to extract the juice, aiming for about 1 cup. Set this aside, then take a handful of fresh basil leaves and chop them finely using the chiffonade technique.

In a medium saucepan, combine 1 cup of water and ¾ cup of granulated sugar over medium heat. Stir gently until the sugar completely dissolves, which should take around 3–5 minutes.

Once your syrup has cooled slightly, pour in the fresh lemon juice and add the chopped basil leaves. Stir the mixture well to ensure that the sugar syrup and flavors are fully combined.

Cover the saucepan with a lid or plastic wrap and refrigerate the sorbet base for at least 4 hours, or preferably overnight.

After chilling, pour the mixture into your ice cream maker. Churn it according to the manufacturer's instructions, typically about 20-25 minutes, until you achieve a soft-serve consistency.

Scoop the churned Lemon Basil Sorbet into an airtight container, spreading it evenly. Seal the container tightly and freeze the sorbet for at least 2-3 hours.