Ingredients:

  • 1 cup (240ml) water
  • 1 cup (200g) granulated sugar
  • 1 cup (30g) fresh basil leaves, packed
  • 1/2 cup (120ml) fresh lime juice, strained
  • 1 tbsp (6g) lime zest, finely grated
  • 1 pinch (1g) kosher salt

Instructions:

  1. Combine water and sugar in a saucepan over medium heat.
  2. Stir constantly until the sugar fully dissolves and the liquid reaches a gentle simmer.
  3. Remove from heat immediately and stir in the fresh basil leaves.
  4. Cover and let steep for 15 minutes.
  5. Strain the mixture through a fine-mesh strainer, pressing on the leaves to extract all the essence, and let the syrup cool completely.
  6. Pour the cooled basil syrup into the blender.
  7. Add the fresh lime juice, lime zest, and a pinch of salt.
  8. Blend on high for 30 seconds until the mixture is completely homogenous and pale green.
  9. For Ice Cream Maker: Pour the mixture into your churner and process according to manufacturer instructions (usually 15–20 mins) until it reaches a soft-serve consistency.
  10. For Manual Method: Pour the mixture into a shallow container. Freeze for 4 hours, stirring vigorously with a fork every 45 minutes to break up ice crystals.
  11. Transfer to an airtight container and freeze for an additional 2 hours for a firm, scoopable texture.