Ruby Red Grapefruit and Basil Sorbet

• 2 cups freshly squeezed ruby red grapefruit juice
• 2 cups simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)
• 2 teaspoons grapefruit zest
• 1/3 cup packed basil leaves
• 2 tablespoons freshly squeezed lemon juice

1. In a small saucepan, combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil.
2. Remove from the heat and add the basil leaves.
3. Set aside to steep in for 5 minutes.
4. Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool.
5. Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer's instructions.
6. Transfer to a freezer-proof container with a lid and freeze until firm, 6 to 8 hours.

freshly squeezed ruby red grapefruit juice, simple syrup, basil, freshly squeezed lemon juice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/ruby-red-grapefruit-and-basil-sorbet-recipe.html (may not work)