Refreshing and fun, this sorbet is a party in your mouth! This is no ordinary cold treat! The fragrant basil and the sweet strawberry marry perfectly in this recipe. We know it sounds a little strange, but trust us, you will love it! Make it once, and treat yourself over and over again. This makes a great spring lunch dessert.
2 cups of sugar
2 cups of water
1 pint of strawberries
6-7 leaves of fresh basil
Medium sized pot
Ice cream machine
Freezer safe storage container
Prep (day before):
Begin by making simple syrup, a combination of water and sugar. Place a medium sized pot on the stove over medium heat. Add the water and sugar and allow it to come to a boil for about 5 minutes turn off the heat. Let the simple syrup come to room temperature and chill in the refrigerator overnight. We store the strawberries in the refrigerator also so that they are very cold.
Directions (day of):
Using a knife, remove the tops of the strawberries and place them in the blender. Add the fresh basil to the blender as well. Puree in the blender for 1 minute. Transfer the strawberry puree into a measuring cup to measure.
TIP: The trick with a good sorbet is to have equal parts fruit to equal parts simple syrup.
Add the strawberry and basil puree to a mixing bowl and add equal parts simple syrup. We used 2 cups strawberry and basil puree to 2 cups simple syrup. Give it a quick stir.
Add the sorbet mixture to your ice cream machine and follow the manufacture instructions. Once done, transfer your sorbet to a freezer safe storage container and freeze for 2 hours before serving.
For those of you that do not have an ice cream machine, you can still make this but it will take a little more work. Add the sorbet mixture to a freezer safe storage container and put it in the freezer. You will need to take the mixture out of the freezer and stir it every 30 minutes to get a smooth texture. Repeat until the mixture has frozen.