Blueberry-Lemon Scones



2 cups all-purpose flour, plus more for dusting

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

6 tablespoons cold unsalted butter

1/2 cup milk

2 tablespoons grated lemon zest, plus 1/4 cup lemon juice

Dash of vanilla

1 cup blueberries, washed and dried


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
  3. Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
  4. Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total. 
  5. Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam. 

Honey Butter and Blackberry Jam recipes

Honey Butter

One 8-ounce tub whipped unsalted butter, at room temperature

3 tablespoons honey, preferably wildflower

Honey Butter

  1. In a medium bowl, combine the butter and honey and blend thoroughly.
  2. To serve, transfer to a butter crock. 
  3. You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.

Blackberry Jam

2 cups (about 12 ounces) blackberries

2 tablespoons lemon juice

2 cups sugar

Blackberry Jam:

  1. Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  2. Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger–or a clean object about the width of a finger–through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick–it will thicken as it cools. (See Cook’s Note)
  3. When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

Handling Flour Safely: What You Need to Know


Learn safety tips to protect you and your family when preparing foods that contain flour.

Flour is a raw food. It may not look like a raw food, but it usually is, just like fresh tomatoes or carrots. The grains from which flour is ground are grown in fields and, like all foods grown outdoors, they may be exposed to a variety of harmful bacteria like Salmonella and pathogenic Escherichia coli (E. coli).

5 Important Things to Know About Flour

  1. Flours most commonly used in home baking and cooking are made directly from raw grains.
  2. Processing raw grains into flour does not kill harmful bacteria.
  3. Many foods made with flour also contain raw eggs, which may contain harmful bacteria.
  4. Cooking is the only way to be sure that foods made with flour and raw eggs are safe.
  5. Never eat or taste raw flour, dough, or batter.


Since 2009 there have been several outbreaks of foodborne illness involving raw flour or raw flour-containing products like cake mixes and cookie dough. These have resulted in 168 known illnesses and 20 hospitalizations.

Dos and Don’ts of Handling Flour

Check out this list of DO’s and DON’Ts to help keep you and your family safe when handling raw flour.

  • DO follow package directions on baking mixes and other flour containing products for correct cooking temperatures and specified times.
  • DO keep all raw foods, like flour and eggs, separate from ready-to eat foods. Remember, flour is a powder and spreads easily.
  • DO refrigerate cookie and pastry dough according to package directions. Use a refrigerator thermometer to be sure your refrigerator is at a safe 40°F.
  • DO clean up carefully after working with flour or raw dough and eggs:
    • Wash hands thoroughly with soap and running water, and,
    • Wash utensils, bowls, baking pans and cutting boards, and countertops with warm, soapy water.
  • DO NOT eat or allow children to eat or play with raw dough products made with any brand of flour or baking mix before cooking.
  • DO NOT keep recalled flour. Throw it away.
  • DO NOT let children use raw dough for crafts or play clay.
  • DO NOT use products that contain raw flour, like cake mix to make milkshakes.
  • DO NOT use raw cookie dough in ice cream (the cookie dough in ice cream sold in stores has been treated to kill harmful bacteria).

Additional Resources

Italian Lemon Pound Cake


I love finding recipes for different breads since my family loves desserts! And since I have a lemon tree it’s a plus when I find recipes like this one:


For the cake:

  • 3 cups all-purpose  flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup of sour cream
  • 4 tablespoons lemon juice
  • 1 tsp. of fresh ginger, minced
  • Zest of 2 lemons ( about 2 tbsps.)
  • 1 teaspoon of vanilla

For the lemon glaze:

  • 1 1/2 cup powdered sugar
  • 3 tablespoon lemon juice, at room temperature

For the frosting:

  • 4 oz. of cream cheese, softened
  • 1 tbsp. of lemon zest
  • 1/4 cup of lemon juice
  • 2 cups of powdered sugar


For the cake:

Preheat oven to 325 degrees

  1. Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, beat the butter and sugar together until light and fluffy. Next beat in the eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
  2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk next, then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a heavily greased bundt pan.
  3. Bake for 70 to 80 minutes or until a toothpick inserted in the thickest part of the cake comes out clean.  Remove from the oven and let it cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

For the lemon glaze:

Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth. Pour this over the cooled cake.

For the Lemon Cream Cheese Frosting:

Mix all the ingredients together until smooth and creamy. Add frosting to the whole cake or decorate how you like.

These Expert Gardeners Share How to Plant a Victory Garden on a Budget


Backyard gardens are sprouting up all over the country.

Many people are worried about their grocery store produce options and hearing about disrupted supply chains, which has led a lot of them to dig in and learn about growing their own food.

But along with that surge has come shortages of some elements necessary for growing and maintaining a productive backyard garden.

Seed Savers, a 45-year-old Missouri-based organization that collects, grows and shares seeds, is no longer taking orders because it’s out of stock with the recent surge in demand. Potting soil is a hot commodity at home improvement stores, and the term “victory garden” is becoming more common, just as it did during World War II.

“There was already a modern resurgence of the back-to-the-land movement and it’s increasing, especially now,” said Danny Green, who runs Woodcrest Farm in Hillsborough, N.C., with his parents. 

Green said families can get their own victory garden started without a lot of space.

“You don’t need to do a ton to grow some high quality food,” he said.

Green should know. He and his wife moved from Brooklyn, New York, where he worked in theater production with the Blue Man Group, to his family’s farm four years ago. He’d never been a farmer, but now he raises cattle, hogs and poultry, and he grows enough food in a one-acre garden to supply a Community Supported Agriculture co-operative.

He has one primary piece of advice for aspiring vegetable growers.

“Grow the foods you like to eat that are possible to grow for this time of year and where you live,” he said.

Tomatoes are some of the easiest vegetables to grow, Green said.

“If you like tomatoes, that’s a good one to start with,” he said. “Anyone can grow tomatoes just about anywhere, and they are much better than what you buy in the grocery store.”

Expert Tips for Starting a Productive Victory Garden

Robin Clemmons planted her first food garden 15 years ago as a teacher to show preschoolers how seeds grow. Now she’s the Volunteer Gardener in Residence at Daystar Life Center, where she and a small group of other volunteers harvest 30 pounds of produce each week that is distributed to area residents by the center’s food pantry. The garden has 650 square feet of raised beds. 

When starting your garden, Clemmons said to be aware that you can plant seeds from some foods, such as peppers, from what you buy at a grocery store or a farmstand. However, she said those seeds won’t be as certain to produce fruit and veggies as new seeds from a packet. 

In addition, vegetables take different amounts of time to grow, and grow at different times of the year depending on the geography and climate.  You will need to do some research to determine your growing zone and how that affects what and when you can grow.

Some vegetables grow really fast, which is great when you’re gardening with kids or even if you’re just impatient.

“If you have kids or even if you want to see progress fast, grow radishes. You can see those in 20 days,” Clemmons said. “Beans grow really fast, about an inch or so a week. That’s why they called it ‘Jack and the Beanstalk,’ not ‘Jack and the Pepperstalk.’”

She offered these tips for starting your own victory garden.

Planning Your Victory Garden

1. Your garden can be as small as 6’x1’, with six vegetables planted a foot apart. However, a good size is 3’x10’.

2. Most vegetables like eight hours of direct sun daily.

3. Some of the easiest plants to grow are okra, peppers and tomatoes.

4. Some of the fastest are cucumbers, squash, radishes and beans.

5. Plants that grow well in hot months throughout the country include beans, cucumbers, eggplant, melons, peppers, summer squash and tomatoes. (Check out the Urban Farmer site for a guide to what to plant each month based on your location.)

Preparing Your Soil

6. It takes about three weeks to prepare your soil, so take that into consideration when planning your gardening calendar.  (For most of the United States, that means planting in late May.)

7. Mark your garden plot, then cover it with black plastic (like a garbage bag) to solarize the soil. This will kill the weeds, grass and everything else growing underneath without having to use chemicals.

8. After three weeks, till your soil and spread a layer of manure mixed with compost about half a foot deep across the whole garden.

Planting Your Seeds

9. Get the seeds you want for your garden. Seed packets cost $1 to $3 and are available online and at stores offering curbside pickup.

10. Dig holes to fill with a little bit of topsoil and your seeds or seedlings.  The directions on the seed packets about how deep to plant the seeds and how to space them out matters a great deal, so pay close attention.

11. Plant several seeds to get one plant because not all of them will produce. You will need to thin these out later.

12. If you have a small space, grow some of your food vertically. Peppers grow up a stake about three feet tall, so tie the stalk to it as it grows. Cucumbers need to twist around a tripod or criss-cross trellis. The vine will find its own way and attach as it grows. In a larger garden, cucumber plants can grow across the ground.

How to Get Help When You Get Stuck

If you have questions you can’t figure out, call in reinforcements! Almost every county in America has an agricultural extension website with many tips and resources. Some have apps to guide you along the way. Both Clemmons and Green said extension offices are a very useful resource for new gardeners. 

Green also suggested asking neighboring gardeners what garden centers offer the best selections and guidance. In addition, most communities have gardening-related Facebook groups available for help.

How to Build a Raised Bed for Your Victory Garden

“The quickest way to start a garden is with raised beds,” Green said. “If your yard has no soil or if you have no yard at all, you can still do raised beds.”

He shared these instructions for building a simple raised bed.

1. Clear a 4-foot-by-8-foot section of grass and weeds, then dig up and till the dirt.

2. Take four boards that are six inches tall and make a 4-foot-by-8-foot box by nailing them together at the corners.

3. Again, anything that will hold the soil will work, such as the biggest plastic tub you can find at a garden center or a large plastic laundry tub. Just cut out the bottom.

4. Add potting soil and compost then plant your seeds.

5. If you plant seedlings, you get a month or more head start on the process.

Katherine Snow Smith is a freelance writer and editor in St. Petersburg, Florida, and author of the book Rules for the Southern Rulebreaker: Missteps and Lessons Learned.

The 27 Greatest Decluttering Tips of All Time


1. Don’t treat your home like a storage unit.

Keeping something because you might need it someday is like paying mortgage to a storage company—and it comes at the expense of living in an empty, breathable space. So think twice about hanging on to the curtain rods or the six old cell phones.

2. Realize that what you keep costs you a lot.

Many times, you’re tempted to hang on to things because you feel like it’s a waste of money if you should ever have to buy them again. But there’s a cost to keeping something. You need to think about where to store it, give up the actual storage space, or take up precious empty space. Then you’ll need to spend time organizing it and then remembering where you put if and when you need it, and then putting it away, organizing it again when it gets messy, and well…. you get the picture. Is that item really worth the time and effort it’s going to take to keep it?

3. Give yourself permission to buy again.

Since the thought of having to part with money down the road is painful, you may choose to keep many things that you may not otherwise. But the simple but powerful conscious act of giving yourself permission to buy again down the road (with the knowledge that you’re gaining so much now by letting go) will help you get so many more things out of your home.

4. Touch it once.

So much clutter comes from holding on to things that need action. Keeping the “touch it once” principle at the forefront of your mind will help you build smart practices. For example, standing by the recycling bin with your handful of mail as you sort it and signing those permission slips as soon as they come. This cuts down drastically on paper clutter, take-it-upstairs clutter, and more.

5. Ask yourself if it’s “the best, the favorite, or necessary.”

This decluttering mantra coined by Emily Ley helps you narrow down your possessions to the cream of the crop. If you’re looking at an overly large collection of mixing bowls, for instance, narrow it down to the best ones. A kitchen towel collection can similarly be whittled down by choosing to keep only the favorites.

6. Ask yourself if it’s useful or beautiful.

“Have nothing in your house that you do not know to be useful, or believe to be beautiful.” Adhering to this famous saying attributed to William Morris is a good way to avoid accumulating excess.

7. Ask yourself if it sparks joy.

Marie Kondo has become a cultural standard-bearer of a movement to declutter and minimize. Her famous shtick is having people ask themselves if each and every single belonging in their possession sparks joy. It works for some (including me), and if it works for you, it’s a galvanizing way to let go of so many things.

8. Recognize that the important part of a gift is the act of giving and receiving.

It’s so hard to get rid of gifts. You appreciate the thoughtfulness shown in getting and giving you something and you wouldn’t want to dishonor that in any way. But if the gift itself is something you don’t need or enjoy, it’s okay to let it go, guilt-free. The transaction of love and care—what makes the gift meaningful—has been taken to heart.

9. Keep a box in your closet.

This super simple trick is disproportionately powerful. The idea is that every time you put something on and don’t feel good in it, you toss it in the box. It’s an in-the-moment, painless way to declutter your wardrobe.

10. Practice one-in-one-out.

Promise yourself that with each new thing that comes into your house to stay, you’ll get rid of one other thing. It helps keeps your storage-math straight: You shouldn’t accumulate one single “extra” thing if you truly stick to this rule. Having a designated “outbox” for the items you’ll donate or give away (as opposed to just toss), helps you keep the habit.

11. Use the 90/90 rule.

The Minimalists’ 90/90 rule has you ask yourself if you’ve used the item in the last 90 days and if you will use it in the 90 days to come. If the answer is to both is no, out it goes. The actual time of 90 days is flexible, and you can adjust it to whatever suits your lifestyle, but the framework helps you decide whether an item is as necessary as you might think.

12. Use washi tape to declutter your kitchen.

To decide what’s worth keeping in the kitchen, set a designated length of time, such as six months or a year, to give you a chance to see what tools you actually use. You’ll know which items pass the test by sticking a piece of washi tape or masking tape to each thing at the start of your experiment. When you use the tool, peel the tape off. At the end of the time, get rid of any unused thing that still has tape on it.

13. Declutter by area.

Looking at one freshly cleaned-out space might inspire you to declutter the rest of your home, too. So keep the momentum going by decluttering deeply in small areas, instead of decluttering a little at a time all across your home—because at the end of the latter, you have a full bag of donations, but no specific peacefully-decluttered space to point to. For instance, you could decide to declutter—all the way—the junk drawer or a particular cabinet in the kitchen.

14. Go on a decluttering binge.

On the other hand, an empty garbage bag or donation box might be just the thing to spring you into action. If the idea of filling it with things you no longer need inspires you, get to work. Don’t forget to put it in your car to get it completely out of your house.

15. Employ the “Ex Test.”

This mind trick helps you evaluate how important something really is to you and it goes like this: Would you contact a detested ex (romantic or otherwise) to get the item back? If not, then it can’t be that important. Say goodbye.

16. Ask yourself if you’d buy it now.

Asking yourself, “If I were shopping now, would I buy this?” is so useful. It will help you cull your collection of things down to only what’s serving you in your present life. The question will help you shed clothing that’s no longer “you,” no longer fits you, “useful” items that are not part of your current life, and broken things that—be honest—you are never going to fix.

17. Try the hanger trick.

This decluttering hack is similar to the washi tape one, only this time you’re turning hangers around in your closet. Commit to a specific period of time, say three months, and get rid of anything you haven’t reached for and worn within that time span. You won’t have to think and remember, because you have the hanger trick: If all your hangers hook over the bar right now, flip the hanger so it hooks from behind when you hang every worn-it-already garment back up. At the end of your time period, donate what hasn’t been turned around.

18. Shop for others.

Rather than approaching decluttering with the mindset of finding things to get rid of, consider instead what you could part with—books, clothes, craft supplies—so that others can have it. This takes the sting out of parting with items and the fresh tactic could renew your efforts to lighten your own load.

19. Pretend you’re moving.

This one’s a mental exercise: Pretend you’re moving from one apartment to another, and you need to pack everything up, pay to have it moved, and then unpack it. Use this mental framework to scan your closets and storage spaces—if you see an item that you wouldn’t go to all that effort to keep, get rid of it right now.

20. Paper stacks begone with a three-pronged approach.

To work through paper clutter, create three options for each paper you handle: shred, file, recycle. By confining your options, you force yourself to actually deal with the paper piles you’ve been avoiding. “File” includes storing digitally.

21. Try the 10 percent method.

The 10 percent method works especially well for those who have a hard time letting go of what they own. The key to the method is being able to see everything that belongs to a certain group of items. For instance, your shoes. Pull them all out and into one space and then make it a goal to reduce the total number by 10 percent.

22. Do a little bit at a time.

“Little bit” can vary, but the idea is that you put a parameter on your time and energy. You can do this by designating a certain area you’ll work through start-to-finish (as long as it’s not a huge one) or by pre-determining a set amount of time. This way you won’t sabotage your big-picture decluttering efforts by burning yourself out before you really even get going.

23. Remember what you gain by letting go.

Decluttering opens the door for some pretty great things. You gain space, time, and energy, among other things. Keep your eye on the prize and use the motivation to redouble your decluttering verve.

24. Limit yourself.

One way to decide how much to keep and how much to set free is by setting a limit on how much space you’ll take up with that one category of items. For instance, if your collection of t-shirts is spilling out of the two drawer dividers you designated for them, pare down.

25. Don’t buy containers or organizers until you purge.

Buying baskets and bins and dividers is my favorite part, too, but if you have these around before you declutter, you risk organizing stuff you don’t need and that’s risky. Purge before you splurge and then get exactly and only what you need to organize what’s left.

26. You won’t start liking something you never liked.

You might have perfectly useful hand-me-down lamps stuffed in your closet because it feels wasteful to get rid of them, but you don’t really want to use them in your own home. The solution is simple: Out they go. You aren’t going to suddenly start liking them. But someone somewhere out there will.

27. These two common pitfalls aren’t reasons to keep things.

Having something for a long time or something being valuable does not mean that you have to keep it. The same criteria (useful, beautiful, joy, etc.) apply just as much to these types of items as to anything else.

Tajin Frozen Desserts – Pineapple Pops and Avocado Ice Cream



  1. Combine sugar and water and bring to a boil, stirring until sugar is dissolved. Chill syrup until cold (about 1 hour).

2. Purée syrup and 2 cups of the pineapple until smooth in a blender or food processor.

3. Add remaining pineapple bits, lime juice and TAJÍN® Clásico Seasoning.



1. Take a spoon and remove the flesh from the avocado skins. Place the flesh into a blender along with all of the can of coconut milk (include cream). Add the granulated sugar and lemon juice to the blender.

2. Blend until smooth. Using a rubber spatula remove the content and place into a large bowl. Fold in lemon zest and TAJÍN® seasoning. Making sure to incorporate well.

3. Place mixture into an ice cream maker. Allow to freeze according to the manufacturer’s instructions.

4. Remove from ice cream maker and serve or store in refrigerator for later use.

5. When serving, dust with an additional sprinkling of TAJÍN® Seasoning.

Sparkling Cucumber Limeade


There are two things my older son loves that is limeade and Tajin, so when I came across this recipe had to share. I had always only sprinkled Tajin on fruit but apparently there is way more uses in the kitchen:


  1. Rim the glass with a little water or lime juice and TAJÍN® Clásico Seasoning.

2. Peel and seed one and a half cucumbers and process in a blender or food processor.

3. Slice the remaining cucumber. Fill each frosty, rimmed glass with ice, sparkling water, lime juice, the processed cucumber and TAJÍN® Clásico Seasoning; mix well

4. Garnish with the cucumber slices and a little more TAJÍN® Clásico Seasoning.

Here are a few more drink recipes on the site:

Lemon Sorbet


10 sprig mint

4 tsp. mint sprigs

3 sprig thyme

3 c. sugar

3 c. lemon juice

1 tsp. lemon zest


  1. Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately — starting with plain and ending with thyme — in an ice cream maker according to manufacturer’s instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm — about 1 hour.

Tips & Techniques

In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest. Timesaver: Slightly soften 2 cups of your favorite lemon sorbet and stir in the finely chopped mint or fresh-grated lemon zest.

Asian-Pear Sorbet with Thyme


Check out a few more ice cream recipes from


1 c. granulated sugar

4 sprig fresh thyme

1/2 vanilla bean

4 medium Asian pears


  1. In a large saucepan over high heat, bring 1 cup water and the first 3 ingredients to a boil. Reduce heat to low and simmer until sugar is dissolved, 3 to 4 minutes. Remove from heat and let syrup steep for 30 minutes. Discard thyme sprigs and let syrup cool completely, about 1 hour.
  2. Transfer syrup to a food processor or blender, add pears, and puree until smooth. Pour into a large bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
  3. In an ice-cream maker, process sorbet mixture according to the manufacturer’s instructions. Transfer to a baking pan, cover with plastic wrap, and freeze until firm, at least 2 hours. Serve garnished with a small sprig of thyme, if desired.

Basil Limoncello Sorbet


Get the Ice Cream Maker out to keep enjoying the summer because everyone loves ice cream! This is another one of Tiffani’s recipe try it out:


1/2 cup packed fresh basil leaves, plus additional baby leaves for garnish

1 1/2 cups sugar 

1 1/4 cups fresh lemon juice (from about 8 lemons) plus 2 tablespoons fresh lemon zest, plus additional zest for garnish

1/2 cup corn syrup 

2 tablespoons limoncello 

Pinch salt 

  1. Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices.
  2. Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold.
  3. Pour the lemon mixture into an ice cream machine and churn according to the manufacturer’s directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours.
  4. Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves.

Cook’s Note

The tartness will vary depending on the lemons you use. Taste the mixed base once it is chilled. If it is too sour, add corn syrup a tablespoon at a time to meet your liking.