- 1 cup half-and-half or light cream
- 2/3 cup sugar
- 2 tablespoons honey
- 1 1/2 tablespoon lemon zest
- 8 fresh basil leaves, divided
- 2 cups whole milk
- Juice of 3 lemons, chilled
- pinch fine sea salt
sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.
Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.
Slice the remaining 4 basil leaves into very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed. Freeze the sherbet mixture in an ice-cream maker, following manufacturer's instructions. For optimal flavor and texture, freeze sherbet for at least 6 hours before serving.
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