This is the first year that slugs did not devour my basil plants, leaving me with a surplus to play around with. Lighter than ice cream and creamier than sorbet, this lemon sherbet is tangy and bright, and the basil is a surprising complement to the fresh lemon. David Lebovitz's Lemon Sherbet recipe was my original inspiration for this slightly more indulgent incarnation, which incorporates cream, honey, and fresh basil. - Sandy Smith

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