Recipe courtesy of Emeril Lagasse
Total:
1 hr 30 min
Prep:
15 min
Inactive:
1 hr 5 min
Cook:
10 min
Yield:
about 1 quart
Level:
Easy

Ingredients

  • 2 1/2 cups water
  • 2 cups sugar
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 24 basil leaves
  • 12 mint leaves

Directions

In a small saucepan, combine the water, sugar, lemon zest and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and mint and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to manufacturer's directions. Transfer to a freezer-proof container with a lid and freeze until ready to serve.

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