Italian Lemon-Basil Ice

A delicious, zesty dessert

Italian Lemon-Basil Ice

Ingredients

• 3 cups water

• 1 cup sugar

• 1 pinch salt

• 1 cup fresh lemon juice

• 1 ½ teaspoons finely grated lemon zest (rind of 1 medium lemon)

• Strips of peel from 1 medium lemon

• 1/2 cup fresh basil leaves (loosely packed)

Directions

Step 1: Make Basil-Infused Simple Syrup

1. In a small saucepan, combine 2 cups water and 1 cup sugar.

2. Bring to a boil, stirring occasionally and scraping the edges until the sugar dissolves and the syrup becomes clear.

   

3. Add basil leaves to the hot syrup, press them gently with a spoon to release their oils, then turn off the heat.

4. Let the basil steep in the syrup for 10–15 minutes for a strong infusion (or less for subtle flavor).

   

5. Whisk in the pinch of salt. Strain out the basil leaves, then allow the syrup to cool completely. Refrigerate until chilled.

Step 2: Combine and Freeze

1. To the cooled basil-infused simple syrup, add 1 cup water, fresh lemon juice, grated lemon zest, and lemon peel strips. Stir well.

   

2. Pour the mixture into a pre

   -chilled metal pan and place in the freezer.

   

3. Once ice crystals start to form, stir the mixture with a fork to break them up. Repeat every 30 minutes until you achieve a fluffy, slushy texture (about 2–3 hours).