Jersey Strawberry and Basil Sorbet

**Make the Simple Syrup:** In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Bring to a simmer and cook for 1 minute. Remove from heat and let cool completely.

**Prepare the Strawberry Basil Mixture:** Hull the Jersey strawberries and roughly chop them. Combine the chopped strawberries and fresh basil leaves in a blender or food processor.

**Blend:** Blend the strawberries and basil until smooth. If the mixture is too thick, add a tablespoon of water at a time until you achieve a smooth puree.

**Combine:** Pour the cooled simple syrup into the strawberry-basil puree. Add the lemon juice and stir well to combine. Taste and adjust sweetness if needed.

**Churn (Optional):** For a smoother texture, churn the mixture in an ice cream maker according to the manufacturer's instructions. This step is optional; you can directly freeze the mixture, but the texture might be slightly icier.

**Freeze:** Pour the mixture into a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until firm. For best results, stir the sorbet every hour for the first 2-3 hours to break up ice crystals.

**Serve:** Before serving, let the sorbet soften slightly at room temperature for about 5-10 minutes. Scoop and serve immediately.