Ruby Red Grapefruit and Basil Sorbet

1. 1

   In a small saucepan, combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil.

2. 2

   Remove from the heat and add the basil leaves.

3. 3

   Set aside to steep in for 5 minutes.

4. 4

   Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool.

5. 5

   Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer's instructions.

6. 6

   Transfer to a freezer-proof container with a lid and freeze until firm, 6 to 8 hours.

* Per serving · 4 servings · Values may vary.

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