Juice the fresh lemons until you have enough juice to measure out the required amount.

Chop the basil leaves finely using a chiffonade technique to release its aromatic flavor.

In a medium saucepan, combine water and granulated sugar. Heat gently until the sugar dissolves completely, stirring occasionally.

Once dissolved, remove the saucepan from heat and pour in the fresh lemon juice and chopped basil. Stir gently until well combined.

Cover the mixture and place it in the refrigerator. Let it chill for a minimum of 4 hours.

Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Scoop the churned sorbet into an airtight container and freeze for a few hours to firm up before serving.