An intense lemon flavor from four lemons, including the rind thinly shaved and soaked in the simple syrup coupled with a moderate amount of basil makes this sorbet to die for--in my humble opinion.
Here's the recipe:
2 1/2 cups water
3/4 c. sugar
zest of one lemon (preferably Meyer, but I've never even seen one)
1 c. fresh lemon juice
1/4 c. champagne or 2 T. vodka (I used the latter)
Heat together the water, sugar, and lemon zest until the sugar has completely dissolved. Cool to room temperature.
Add the lemon juice and the champagne or vodka. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.