1 1/3 cup(s) sugar, granulated, divided
2/3 cup(s) water
1 cup(s) basil, fresh, cut into ribbons, minced
4 cup(s) buttermilk
3 Tbsp fresh lime juice
2 tsp lime zest, finely minced
To make basil syrup, combine 2/3 cup sugar with 2/3 cup of water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add basil and simmer for 5 minutes; set aside to cool.
Heat lime juice and remaining 2/3 cup sugar until sugar is dissolved. Set aside to cool.
In a large bowl, combine buttermilk, zest, and syrups and mix thoroughly. If the basil is not minced well (and I did not mince mine well), puree the mixture before you freeze it.
Run sherbet mixture through an ice cream maker according to its package directions. Transfer sorbet to a container and freeze for 12 to 24 hours before serving. Yields about 1/2 cup per serving.
Note: If you do not have an ice cream maker, don't despair! Puree the ingredients and pour into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.