Frosty Lemon Basil Sorbet Slush

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 1 1/4 cups each)
• Prep Time: 15 minutes active
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes (includes freezing)

Quick Ingredients

• 2/3 cup (130 g) granulated sugar
• 2/3 cup (160 ml) water (for syrup)
• 1 cup loosely packed fresh basil leaves, divided
• 1 tsp finely grated lemon zest (from 1 lemon)
• 3/4 cup (180 ml) freshly squeezed lemon juice
• 1 cup (240 ml) cold water (for sorbet base)
• 2–2 1/2 cups (480–600 ml) very cold still or sparkling water (for serving slush)
• Ice, extra basil sprigs, and lemon slices for garnish (optional)

Do This

• 1. Simmer sugar, 2/3 cup water, 3/4 cup basil leaves, and lemon zest until sugar dissolves (about 2–3 minutes). Remove from heat and steep 10–15 minutes.
• 2. Strain out basil, pressing to extract flavor. Chill the basil syrup until cold (about 30 minutes in the fridge).
• 3. In a blender, combine chilled basil syrup, lemon juice, 1 cup cold water, and remaining 1/4 cup basil leaves. Blend until smooth and bright green.
• 4. Pour into ice cube trays (or a shallow pan). Freeze until solid, 3–4 hours or overnight.
• 5. Just before serving, add lemon–basil ice cubes and very cold still or sparkling water to a blender. Blend until frosty and slushy.
• 6. Taste and adjust with more cubes or water, then pour into cold glasses and garnish with basil and lemon slices.

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Why You’ll Love This Recipe

• It is incredibly refreshing: bright lemon and cool basil make a crisp, grown-up slush.
• Light and dairy-free, so it feels indulgent without being heavy.
• Easy to make ahead: keep the lemon–basil ice in the freezer and blend drinks on demand.
• Flexible: serve as a non-alcoholic cooler, or spike with vodka or gin for a cocktail twist.

Grocery List

• Produce: Fresh basil, fresh lemons (for juice, zest, and garnish)
• Dairy: None
• Pantry: Granulated sugar, still water (or sparkling water if you prefer), ice (if your water is not very cold)

Full Ingredients

Basil-Infused Simple Syrup

• 2/3 cup (130 g) granulated sugar
• 2/3 cup (160 ml) water
• 3/4 cup loosely packed fresh basil leaves (about 15 g)
• 1 tsp finely grated lemon zest (from 1 medium lemon)

Lemon–Basil Sorbet Ice Base

• 3/4 cup (180 ml) freshly squeezed lemon juice (from about 4–5 medium lemons)
• 1 cup (240 ml) cold water
• 1/4 cup loosely packed fresh basil leaves (about 5 g)

To Turn Into a Frosty Slush

• 2–2 1/2 cups (480–600 ml) very cold still or sparkling water, divided
• Extra ice cubes if your water is not very cold (optional)
• Fresh basil sprigs and lemon slices or wheels, for garnish (optional)

Step-by-Step Instructions

Step 1: Make the basil-infused simple syrup

Add the sugar and 2/3 cup water to a small saucepan. Stir to moisten the sugar, then add 3/4 cup basil leaves and the lemon zest. Set the pan over medium heat and cook, stirring occasionally, just until the sugar has completely dissolved and the syrup looks clear; this should take about 2–3 minutes. The mixture should be hot but not rapidly boiling.

Once the sugar has dissolved, remove the pan from the heat. Lightly press the basil leaves down into the hot syrup with the back of a spoon so they are fully submerged. Let the basil and zest steep in the hot syrup for 10–15 minutes to infuse flavor.

Step 2: Strain and chill the syrup

Place a fine-mesh sieve over a heatproof measuring cup or bowl. Pour the warm syrup through the sieve to strain out the basil and zest. Use the back of a spoon to gently press on the solids and squeeze out as much fragrant liquid as possible. Discard the basil and zest.

Let the syrup cool to room temperature, then transfer it to the refrigerator to chill completely, at least 30 minutes. Cold syrup will help your sorbet base chill and freeze more quickly and give you a finer, frostier texture.

Step 3: Blend the lemon–basil sorbet base

When the syrup is cold, add it to a blender along with the lemon juice, 1 cup cold water, and the remaining 1/4 cup fresh basil leaves. Blend on high until the basil is fully broken down and the mixture is smooth and a bright, almost neon yellow-green. This usually takes 30–60 seconds.

Taste the mixture. It should be boldly lemony and sweet, with a clear basil aroma. Remember that flavors will dull slightly once frozen. If it tastes too tart, blend in 1–2 tablespoons of additional sugar; if it tastes too sweet for you, add 1–2 tablespoons more lemon juice.

Step 4: Freeze the base into lemon–basil ice

Pour the blended mixture into ice cube trays, filling each compartment almost to the top. If you do not have ice cube trays, you can instead pour the mixture into a shallow metal or glass baking dish (8×8 inch or similar) for a granita-style ice.

Carefully transfer the trays or pan to the freezer. Freeze until the cubes are completely solid, at least 3–4 hours, or overnight for best texture. If you are using a shallow pan, let it freeze for 45 minutes, then scrape the mixture with a fork to break up ice crystals. Repeat every 30–45 minutes for 3–4 hours until you have a fluffy, scoopable ice.

Step 5: Loosen the frozen lemon–basil ice for blending

When you are ready to make drinks, remove the lemon–basil ice from the freezer. For ice cubes, let them sit at room temperature for 3–5 minutes so the outer edges soften slightly; this makes blending easier and protects your blender. For a granita-style pan, use a fork to scrape up fluffy crystals and loosen any solid patches.

If your kitchen is very warm, avoid leaving the ice out too long. You want it just soft enough to blend, not melted. While the ice sits, make sure your serving water is very cold; you can chill it in the fridge or briefly over a few ice cubes.

Step 6: Blend into a frosty herb-citrus slush

To a blender, add about half of the lemon–basil ice and 1 cup of very cold still or sparkling water. Blend on medium-high, using the pulse function if needed, until the mixture looks thick, frosty, and slushy with no large chunks of ice. Add more cubes or water as needed to reach your ideal texture: more cubes for a thicker sorbet-like drink, more water for a sippable slush.

Taste the slush. If you want more intensity, blend in a few extra cubes. If it feels too strong, dilute gently with a splash more cold water and pulse briefly to combine. Repeat with the remaining ice and water to make about 4 servings in total. You can also work in smaller batches if your blender is small.

Step 7: Garnish and serve immediately

Pour the lemon–basil slush into chilled glasses, filling each about three-quarters full. The drink should be pale, frosty yellow with tiny green flecks of basil suspended throughout. If you like, top each glass with a small splash of sparkling water for a bit of fizz.

Garnish with a sprig of fresh basil and a thin lemon slice or wheel on the rim of each glass. Serve right away while icy and spoonable-sippable. This drink melts fairly quickly, so enjoy it soon after blending for the best texture.

Pro Tips

• Balance sweet and tart before freezing. The mixture should taste slightly sweeter than you think you want; freezing mutes sweetness and acidity, so an extra hint of sweetness in the liquid translates to perfect balance once frozen.
• Use fresh, bright basil. Basil bruises and darkens as it ages. For the cleanest herbal flavor and prettiest color, use perky, freshly picked leaves and avoid any that are blackened or slimy.
• Chill everything well. Cold syrup, cold water, and a cold blender jar will give you much finer ice crystals and a smoother slush. If you have time, pop your empty glasses in the freezer for 10–15 minutes too.
• Protect your blender. If your cubes are rock-hard, let them soften a few minutes and start blending on low, gradually increasing the speed. This is easier on the blades and motor and still yields a fluffy texture.
• Sparkling or still? Sparkling water adds a gentle fizz and feels more festive, while still water gives a creamier, classic sorbet slush. Both work well; choose based on your mood.

Variations

• Lemon–basil sparkling cooler. Use only sparkling water when blending and topping the drinks. Garnish with an extra-long lemon peel twist for a more cocktail-like vibe.
• Boozy lemon–basil slush. For adults, add 1–1 1/2 ounces of chilled vodka or gin per serving when you blend the slush. Alcohol softens the texture slightly and adds a gentle warmth that plays nicely with the herbal notes.
• Citrus mix-up. Replace 1/4 cup of the lemon juice with freshly squeezed lime or orange juice. Lime makes the drink extra tangy; orange brings a softer, sweeter citrus character.

Storage & Make-Ahead

The beauty of this recipe is that the work happens ahead of time. Once frozen, the lemon–basil ice cubes (or granita pan) can be kept in an airtight container or tightly wrapped pan in the freezer for up to 1 month. If the cubes stick together, gently tap the container on the counter to break them apart, or let them sit at room temperature for a few minutes until they loosen. The basil syrup itself can be stored in a jar in the refrigerator for up to 1 week before blending with lemon juice and water. For best texture, always blend the slush just before serving; once blended, it will start to melt and separate within 15–20 minutes, though you can briefly re-blend if needed.

Nutrition (per serving)

Approximate values for 1 of 4 servings, made with still water and no alcohol: about 140 calories; 0 g fat; 0 g saturated fat; 36 g carbohydrates; 34 g sugar; 0 g protein; 10–15 mg sodium. Actual values will vary depending on the exact amount of sugar used, the size and juiciness of your lemons, and whether you use still or sparkling water.