Strawberry basil sorbet

If you’re looking for an easy dessert, look no further. This sorbet is just about the easiest thing you can make and it takes virtually no time. You can put a number of different spins on it as well. For example, next time, I think I’ll add some champagne or vodka to the mix to give it a little kick.

Simple as it gets!

strawberry_sorbet

Recipe

  • 2/3 cup water
  • 2/3 cup sugar
  • 2 lbs strawberries
  • 2 tbsp lemon juice
  • fresh basil

Stir sugar and water together in a small saucepan over low heat until sugar has dissolved.

Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.

While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.

Refrigerate puree until syrup has chilled – about 1 hour.

Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).

Cover with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.

Garnish with basil.

Serves 6

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