Instructions: Pour lime juice, water, and sugar syrup into ice cream cannister. Add chopped basil leaves. Freeze according to ice cream maker manufacturers directions.

Comments:
This is a really great and unusual tasting sorbet. It goes well as a light desert after a spicy meal. Also very good as a topping on a fruit cup.

SUGAR SYRUP

2 lb. superfine sugar
4 C water
In a large saucepan bring sugar and water to a gentle boil. Reduce heat until bubbles break surface. Simmer 10 minutes. Remove from heat; cool before using or storing.

Comments:
Sugar syrup is quickly made. When cooled, the syrup can be refrigerated in a covered glass or plastic container for 2-3 weeks. This amount is sufficient for at least 4 recipes.

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