Happy Monday! Happy Summer! You crave this strawberry basil sorbet, don’t you? I do. And the best part? It has that hidden basil-infused flavour in it. So refreshing and chilling!
This sorbet can easily be made with an ice cream maker. I don’t have one. I just use a blender to soften the frozen sorbet, and it turns out fine!
Now you can replace strawberries with a lot of different fruits if you prefer other flavours. I’m thinking orange, pineapple, lemon, lime…
Ingredients (serves 6-8):
3/4 cup granulated sugar
3/4 cup water
1 cup basil leaves
4 cups chopped strawberries
3 tablespoons lemon juice
In a saucepan, combine sugar, water and basil. Simmer until sugar is dissolved, about 10 minutes. Strain the syrup, and chill in refrigerator for an hour.
Puree cooled syrup, strawberries and lemon juice.
Strain and pour mixture into a shallow non-stick banking pan. Freeze until frozen, about 2 hours.
Leave the mixture in room temperature for 15 minutes to soften from the edges. Use a fork to scrape big chunks of mixture into a food processor or blender to blend until smooth. If it starts to melt, put it back in the freezer for 5 minutes.
Immediately scoop the sorbet and serve.