Lemon sorbet with basil & candied lemon

Preparation

Heat the water with the sugar and a pinch of salt until the sugar is completely dissolved.
Add a large handful of basil and let it infuse for 10 minutes.
Strain the basil out of the syrup and let the mixture cool completely.
Squeeze the juice of 4 to 5 lemons and add it to the cold syrup.
Optionally add the zest of 1 lemon for extra flavor.
Pour the very cold base into the ice cream maker with a well-frozen bowl.
Let the mixture churn according to your machine's settings.
At the end of the churning process, add the finely chopped candied lemon peel through the opening.