Ingredients
1 cup plus 2-1/2 Tbs. strained fresh lemon juice (from about 1-2/3 lb. lemons)
1 cup granulated sugar
1-1/2 cups light corn syrup
3 Tbs. tequila
2 Tbs. packed fresh basil
1/8 tsp. guar gum (optional)
1 tsp. finely grated and minced lemon zest
1 large egg in its shell, washed and dried
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http://www.finecooking.com/recipe/tequila-sour-sorbet-with-basil