Submitted by: R. Jill Fink

Ingredients:
1 1/4 cups sugar
1 cup water
1 cup (approximately 6 limes) fresh lime juice
18 to 20 fresh lime basil leaves, finely chopped
Sprigs of fresh lime basil for garnish

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat. In a food processor or blender, puree limejuice, sugar syrup, and chopped basil leaves.

Ice Cream Maker - Pour mixture into ice cream maker and process per manufacturer's instructions.

Freezer Method - Pour mixture into a medium sized plastic container with a lid, cover, and place in freezer. Once it is semi-frozen, break it up with a fork, smashing it into small bits throughout, then refreeze again. When mixture is almost completely frozen, break into large chunks and place in a food processor or blender. Process until smooth. Pour back into plastic container, cover and refreeze until serving time. When ready to serve, use a melon baller and place 3 scoops in a stemmed glass. Garnish with a sprig of fresh lime basil and serve.

**NOTE: This sorbed can be prepared 3 days ahead of time; just keep it covered and frozen.