1 c. sugar
1 c. lightly packed fresh basil
6 c. frozen mixed berries
3/4 c. lemon juice (from about 4 lemons)
1. In medium saucepan, combine sugar and 1 cup water. Heat on high until sugar dissolves, stirring occasionally. Add basil. Remove from heat, cover and let stand 15 minutes. Strain syrup into medium bowl, discarding basil. Refrigerate until cold.
2. In blender, puree frozen berries, lemon juice and cooled basil syrup until smooth. Transfer to metal 8-inch square baking pan. Cover with plastic wrap and freeze only until firm enough to scoop (about 2 hours). If sorbet is too hard to scoop, let stand at room temperature until slightly thawed.