Combine the water and sugar in a saucepan over medium heat. Stir until the sugar fully dissolves, creating a simple syrup.

Once the syrup is clear and well-mixed, remove it from the heat and let it cool for about 15 minutes.

While your syrup cools, squeeze fresh lemons until you have about one cup of juice. Strain it into a measuring cup to remove seeds and pulp.

In a blender, blend the basil leaves until finely chopped, then pour in the cooled syrup and lemon juice, adding a pinch of salt. Blend it all together until smooth.

Pour the mixture into a shallow dish and place it in the freezer.

After about 45 minutes, take it out and stir it with a fork to break up any ice crystals.

Repeat this process every 30 minutes for about 2-3 hours, or until fully frozen and creamy.