Lemon-Basil Sorbet

• 2 1/3 cups (560g) water
• Packed 3/4 cup (37g) fresh basil leaves
• 1 1/4 cups plus 2 tablespoons (275g) granulated sugar
• 1/4 cup (68g) light corn syrup
• Scant 1 tablespoon (12g) Invert Sugar (page 185)
• Generous 2 tablespoons (12g) nonfat milk powder
• 1 1/3 cups (320g) fresh lemon juice

1. Put the water and basil in a saucepan and bring to a boil over e medium-high heat.
2. Remove from the heat and infuse for 30 minutes.
3. Pour into a blender and whirl until the basil is completely pulverized.
4. Strain into a measuring cup and add water if necessary to make 2 1/3 cups.
5. Return the basil water to the saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder.
6. Bring to a boil over medium-high heat.
7. Pour the mixture into a medium bowl.
8. Cover with plastic wrap and refrigerate overnight for the flavors to mature.
9. Add the lemon juice and mix with an immersion blender.
10. Freeze in an ice cream maker.
11. Pack into a plastic container and freeze for at least 2 hours before serving.

water, fresh basil, sugar, light corn syrup, invert sugar, generous, lemon juice

Taken from www.epicurious.com/recipes/food/views/lemon-basil-sorbet-376877 (may not work)