Yield
9 servings (serving size: 2/3 cup)

How to Make It

Step 1

Combine water and preserves in a large saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until preserves melt. Remove from heat; cool completely. Stir in basil and lemon juice.

Step 2

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

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