–from the kitchen of Casey-Mae McGinley, farmer’s wife, based on rosemary sorbet recipe from Joy of Cooking
Combine in a medium saucepan: 2 ¼ cups water and ½ cup honey. Heat over medium heat while stirring, just until honey is dissolved in the water.
Stir in 7 or 8 stems of lemon-basil with leaves still attached. Cover and remove from the heat, allowing the lemon-basil to steep for 20 minutes.
Strain into a bowl, discarding the lemon-basil. Refrigerate until cold. Pour into an ice cream maker and freeze as directed. If you don’t have an ice cream maker, check out instructions online for making ice cream in Ziploc bags with ice and salt!
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