Ingredients
1/4 teaspoon salt
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 cup unsweetened coconut milk
1 teaspoon basil, chopped
1 tablespoon ginger, grated
1 1/2 cups superfine sugar
2 cups water
Step by step
Bring water and sugar to a boil in small saucepan. Cook for 1 minute. Remove from heat and stir in ginger and basil. Let cool.
Pour syrup, coconut milk, lemon juice, lemon zest and salt in blender. Process on 4 for 1 minute.
Pour into 8 x 8 glass baking pan. Freeze a minimum of 12 hours.