Begin by thoroughly washing 4-6 fresh lemons and slicing them in half to extract the juice. Using a citrus juicer, collect about 1 cup of fresh lemon juice, ensuring to remove any seeds. Next, take a handful of fresh basil leaves and finely chop them using the chiffonade technique. Set both prepared ingredients aside.

In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Place the saucepan over medium heat and gently stir the mixture until the sugar fully dissolves, which should take about 3-5 minutes. Once done, remove the syrup from heat and allow it to cool slightly before proceeding.

Once the syrup has cooled, add the freshly squeezed lemon juice and chopped basil leaves to the saucepan. Stir gently for about 1-2 minutes until the mixture is well blended.

Cover the mixture and transfer it to the refrigerator. Allow it to chill for at least 4 hours or until completely cold.

Pour the mixture into your ice cream maker and churn for about 20-25 minutes until it reaches a soft-serve consistency.

After churning, transfer the sorbet into an airtight container and place it in the freezer for at least 2-3 hours.