Start by juicing enough fresh lemons to achieve the required amount of lemon juice. Use the chiffonade technique to finely chop your basil leaves.

In a saucepan, combine water and granulated sugar. Gently heat the mixture while stirring until the sugar is fully dissolved, then remove it from heat.

Stir the fresh lemon juice and chopped basil into the sugar syrup. Mix until everything is well incorporated.

Cover the mixture and refrigerate for at least 4 hours.

Pour the chilled mix into an ice cream maker. Churn until it reaches a soft-serve consistency.

Transfer your churned sorbet to an airtight container. Freeze for several hours to firm it up.

Optional: Garnish with a sprig of fresh basil before serving.