Start by bringing the sugar and water to a boil in a medium-sized saucepan. Stir occasionally until the sugar dissolves completely. This creates your simple syrup, which serves as the base for the sorbet. I always believe that starting with a good foundation is crucial in cooking.

Once the sugar-water mixture is clear and bubbly, drop the heat to low. Now, pour in the freshly squeezed Meyer lemon juice along with the finely grated lemon zest. Stir everything together and allow the mixture to cool for about 15 minutes. The citrus bursts with flavor at this point.

While the mixture cools, it’s time to introduce the basil. I take the fresh basil leaves (make sure they are clean and dry) and toss them into the pot with the lemon mixture. Let them steep for about 10 minutes. This step is key; you want your sorbet to capture the essence of fresh basil without overwhelming it.

After letting it steep, use a fine mesh strainer to filter out the basil leaves, capturing the infused liquid. Now you have a beautifully flavored lemon-basil mixture ready for the next stage. The color alone is enticing.

Next, stir in the grated fresh ginger and sea salt. This tiny addition enhances the sorbet with a touch of warmth and complexity that you didn’t know it needed. Trust me, it makes a world of difference.

Here comes the fun part: pouring the mixture into an ice cream maker. Follow the manufacturer's instructions, and churn until it reaches the consistency of softly whipped cream. If you don’t have an ice cream maker, don’t fret! Pour the mixture into a shallow dish, and freeze it. Stir every 30 minutes for the first few hours to aerate it—this will keep your sorbet light and fluffy.

Once you reach the desired consistency, transfer the sorbet to an airtight container and freeze for at least four hours. When you're ready, scoop, serve, and enjoy!