Basil Mint Grapefruit Sorbet

To make simple syrup, bring water, agave, salt, and sugar to a boil over medium heat. Stir well and remove from heat. Add lemon zest, grapefruit zest, basil and mint leaves. Let this sit 30 minutes.

Juice 1 lemon and add to freshly squeezed grapefruit juice so you have 3 total cups of juice. Add juice to a large airtight container. Strain simple syrup and add the syrup to the juice. Refrigerate at least 2 hours or overnight.

Add the mixture to your ice cream maker and follow ice cream maker directions (I let it go for 35 minutes – it should be slushy). Turn off ice cream maker and put sorbet back into airtight container and freeze. When ready to serve, let sorbet sit at room temperature for 15 minutes to soften slightly before serving.