Avoid last-minute fuss and make this frosty dessert up to 1 week before serving.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cool:
50 mins
freeze:
4 hrs
total:
5 hrs 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In medium saucepan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm).

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  • Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm.

  • To serve, with a small ice cream scoop scrape across surface of mixture. Place scoops in small dishes. Top with lemon slices, fresh mint leaves and/or edible flowers. Makes 8 servings.

Nutrition Facts

49 calories; carbohydrates 13g; sugars 13g; vitamin a 48.6IU; vitamin c 0.6mg; sodium 1mg; potassium 5mg.
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