1-Heat the 1/2 cup sugar and 3/4 cup water in a saucepan, bringing it to a boil until the sugar fully dissolves to create a clear syrup.

2-Remove the syrup from the heat, add the 20 basil leaves, cover it, and let it sit for at least 30 minutes to soak up the basil flavor or longer if you want it stronger.

3-Strain out the basil leaves to keep the syrup smooth and ready for blending.

4-Wash and remove the stems from the 16 ounces of strawberries, then blend them with the infused syrup and 1 teaspoon lemon juice until everything is completely smooth.

5-Pour the blended mixture into a 9×5 inch loaf pan and place it in the freezer. Stir it every 30 minutes for about 6 hours to avoid ice crystals and keep the texture fluffy.

6-Alternatively, if you have an ice cream maker, pour the mixture in and follow its instructions for around 60 minutes, then move it to the freezer to harden.

7-This method yields about 6 servings, each with roughly 89 calories, 23 grams of carbohydrates, 1 gram of protein, 1 gram of fat, and 20 grams of sugar, making it a light choice for dessert.