Recipe

Step 1: Measure sugar into a small pot. Stir in 3/4 cup water. Set over medium-high heat. Slice off thin layers of peel from two of the lemons, taking care not to include any white pith. Add to sugar mixture along with basil leaves. Stir until sugar is dissolved. Bring mixture to a gentle boil. Remove from heat.

Step 2: Stir in juice from lemons, about 1-1/2 cups. Let cool to room temperature.

Step 3: Strain out lemon pieces and basil. Pour into a resealable plastic bag. Lay bag in a small pan or on a plate and set in freezer for several hours or preferably overnight.

Step 5: Before serving, break up frozen ice using a cup or your fist. Spoon into small aperitif glasses and garnish with lemon zest and a chiffonade of basil.

Makes 3 cups.