Begin by juicing about four large, juicy lemons until you have approximately one cup of fresh lemon juice. Next, take a handful of fresh basil leaves and use the chiffonade technique to finely chop them. Set both the lemon juice and chopped basil aside.

In a medium saucepan, combine one cup of water with one cup of granulated sugar. Heat the mixture over medium heat, stirring gently until the sugar completely dissolves, about 5 minutes. Remove from heat and let it cool.

Stir the prepared lemon juice and chopped basil into the cooled sugar syrup, blending thoroughly until well combined, about one minute.

Transfer the combined mixture into a bowl or container and cover it. Place the mixture in the refrigerator and let it chill for at least 4 hours.

Once chilled, pour the mixture into an ice cream maker and churn for about 20 to 30 minutes until it achieves a soft-serve consistency.

After churning, transfer the soft sorbet into an airtight container, smoothing the top. Place it in the freezer and let it firm up for at least 2 to 4 hours before serving.