Start by juicing your fresh lemons until you have the precise amount needed.

Rinse and finely chop the fresh basil leaves, releasing their lovely aroma.

In a medium saucepan, combine filtered water and granulated sugar over medium heat. Stir the mixture occasionally until the sugar dissolves completely.

Add the freshly squeezed lemon juice and the chopped basil into the warm syrup. Stir gently until everything is well combined.

Cover the saucepan with a lid or plastic wrap, allowing the mixture to cool to room temperature. Then, transfer it to the refrigerator for at least 4 hours.

Pour the flavorful mixture into your ice cream maker. Churn according to the manufacturer's instructions, typically for about 20-25 minutes.

Once churned, scoop the sorbet into an airtight container, smoothing the top for an even finish, and place it in the freezer for at least 2-3 hours.