For the liqueur sugar, simmer sugar with 200 ml water and the lime zest until syrupy by half. Allow to cool. Finely puree the basil leaves with the sugar syrup. Stir in the yogurt and season to taste with lime juice.
Stir the mixture in the ice cream maker until creamy. This takes about 20 minutes, depending on the machine.
Or freeze in the freezer for at least 4 hours. In between, stir again and again so that the ice cream mixture is nice and creamy and freezes evenly.
This recipe is more of a variation between sorbet and ice cream. For those with a sweet tooth, it can be served with melon balls sprinkled with honey, balsamic strawberries or simply a piece of lemon or nut cake.
