This garden-fresh strawberry basil sorbet provides a delicious twist on classic, sweet strawberry sorbet. It’s equally welcome as a warm afternoon refreshment or a shocking palate cleanser in the dead of winter. To ensure a fresh from the berry patch flavor, make sure to use fresh berries for this recipes, as frozen strawberries are often lacking in flavor.
- 1/3 cup sugar (granulated)
- 4/5 cup water
- 2 tablespoons basil leaves (coarsely chopped)
- 3 1/2 cups strawberries (hulled, pureed, and strained)
- 1 teaspoon fresh lemon juice
- 2 tablespoons vodka (or berry wine)
- Garnish: fresh basil leaves
- How to make fresh strawberry basil sorbet:
- In a small saucepan, bring the sugar and water to a boil. Reduce the heat and simmer, uncovered, for about 5 minutes, until the mixture reduces in volume and thickens. Add the basil to the syrup and chill the syrup for at least 30 minutes, until it is slightly cool.
- Pour the basil-infused syrup through a fine-mesh sieve, discarding the basil. Process the infused syrup, strained strawberries, lemon juice, and vodka (or berry wine) in a blender until the mixture is smooth.
- Freeze the strawberry basil puree in an ice cream maker according to the manufacturer’s instructions and garnish the finished product with a fresh basil leaf, if desired.
- Chantilly cream
- A trio of sorbets: strawberry basil, lemon, and chocolate
- Serve a scoop in a tuile cup
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||3 g|