- 3/4 Cups cold water
- 3/4 Cups sugar
- 1/2 pint fresh basil leaves
- 2 Cups dry prosecco, rose, or pinot noir
- 3 Tablespoons fresh lemon juice
- cherries, mint sprigs and lemon slices (for garnish)
In a small saucepan, combine water, sugar and basil. Heat on medium until sugar dissolves, stirring occasionally. Remove from heat. Let stand until cool, about 1 hour. Strain basil from syrup and discard.
In 2-quart metal baking pan, combine syrup, wine and lemon juice. Freeze 4 to 5 hours or until frozen, scraping with fork every hour to break up ice crystals. Serve garnished with cherries, mint, and lemon slices, if desired. Store in freezer up to 1 week, covered with plastic wrap, scraping again before serving.