This Strawberry Basil Sorbet is a refreshing, naturally sweet treat that blends vibrant fruit flavors with aromatic herbs for a unique taste experience.
Packed with vitamin C and fiber from fresh strawberries, and naturally low in saturated fat, it’s a guilt-free dessert option.
Quick, easy, and plant-based, it’s perfect for everyday cooking, meal prep, or cooling off on warm days.
Strawberry Basil Sorbet
Equipment
- 1 Medium mixing bowl
- 1 blender or food processor
- Measuring Cups and Spoons
- Ice cream maker (according to manufacturer’s instructions)
- spatula or spoon
Ingredients
- 1 lb fresh strawberries rinsed, hulled, and sliced
- ¾ cup granulated sugar
- ¼ cup fresh basil leaves chopped
- 1 teaspoon fresh lemon juice
Instructions
- Prepare Fresh Strawberries: Begin by rinsing 1 pound of fresh strawberries under cold running water to remove any dirt or impurities. Gently pat them dry with a clean kitchen towel or paper towels to avoid adding excess moisture. Remove the leafy tops using a paring knife (hulling), then slice the strawberries into even halves or quarters. This preparation ensures consistent texture and flavor in your sorbet.
- Sweeten the Strawberries: Place the sliced strawberries into a medium mixing bowl. Sprinkle ¾ cup of granulated sugar evenly over the fruit. Using a spoon or spatula, gently toss the strawberries so the sugar coats each piece thoroughly. This process helps draw out the strawberries’ natural juices, which enhances sweetness and builds a flavorful base for the sorbet.
- Macerate the Strawberries: Cover the bowl with plastic wrap or a lid and let the strawberries sit at room temperature for about 1 hour. Stir the mixture every 15–20 minutes to ensure the sugar dissolves completely and the strawberries release their juices evenly. This step is essential for developing depth of flavor and achieving a smooth sorbet texture.
- Prepare Basil for Blending: While the strawberries are macerating, wash ¼ cup of fresh basil leaves under cold water. Pat them dry gently to avoid excess moisture. Finely chop the basil leaves to release their aromatic oils. Fresh basil adds a subtle herbal note that elevates the flavor profile of the sorbet.
- Blend Strawberries and Basil: Once macerated, transfer the strawberries along with their juices into a blender or food processor. Add the chopped basil and 1 teaspoon of freshly squeezed lemon juice. Blend the mixture on high speed until smooth and creamy. This step creates a fragrant and vibrant base for the sorbet, marrying the sweetness of strawberries with the freshness of basil.
- Chill the Mixture: Pour the blended mixture into a clean container and cover it. Refrigerate for at least 1–2 hours to chill thoroughly. Chilling improves texture and ensures the sorbet freezes evenly when churned.
- Freeze in Ice Cream Maker: Pour the chilled mixture into your ice cream maker, following the manufacturer’s instructions for sorbet preparation. Churn until it reaches a smooth, firm consistency, usually about 20–30 minutes depending on your machine. This step transforms the mixture into a light, airy sorbet with balanced flavors.
- Firm and Serve: Transfer the churned sorbet into an airtight container and freeze for an additional 1–2 hours for a firmer texture. Before serving, let the sorbet rest at room temperature for 5 minutes for easier scooping. Garnish with fresh basil leaves or strawberry slices to enhance presentation. Enjoy your refreshing Strawberry Basil Sorbet!
Notes
- Use the freshest strawberries possible for the best flavor — ripe, sweet strawberries create the most vibrant sorbet.
- Macerating the strawberries with sugar is key to intensifying the flavor and extracting natural juices.
- Fresh basil should be added carefully — too much can overpower the sorbet, while too little will make it less aromatic.
- Adjust sweetness to taste; depending on the ripeness of your strawberries, you may need slightly more or less sugar.
- If you don’t have an ice cream maker, the mixture can be poured into a shallow container and frozen, stirring every 30 minutes until firm.
Chef’s Secrets: Enhancing Flavor And Texture
Creating an exceptional sorbet goes beyond blending fruit and freezing it.
The key to elevating this Strawberry Basil Sorbet lies in balance.
Macerating the strawberries draws out natural sweetness and softens the fruit for a smoother texture.
Basil should be freshly chopped just before blending to preserve its bright herbal aroma.
Lemon juice not only adds zest but also brightens the flavor, preventing the sweetness from feeling flat.
For a creamier texture without dairy, adding a teaspoon of fruit juice concentrate or a dash of coconut water can help smooth the consistency while keeping it plant-based.
Small details like these make a homemade sorbet truly unforgettable.
Serving Suggestions: Creative Ways To Enjoy
This Strawberry Basil Sorbet is delightfully versatile.
Serve it in elegant dessert glasses for a refreshing finish to a summer dinner party.
Pair it with fresh berries or a mint sprig for a burst of color and aroma.
It also works beautifully as a palate cleanser between courses, offering a light, flavorful reset.
For a more indulgent twist, top with a drizzle of balsamic glaze or dark chocolate shavings.
It can also be served alongside a light shortcake, or in a sorbet float with sparkling water or prosecco for an easy, sophisticated treat.
Storage Tips: Keeping Sorbet Fresh Longer
To preserve the freshness and flavor of your Strawberry Basil Sorbet, store it in an airtight container in the freezer.
Use parchment paper between layers to prevent ice crystals from forming.
For best texture, consume the sorbet within 1–2 weeks of preparation.
Before serving, allow it to rest at room temperature for 5–10 minutes to soften slightly for easier scooping.
If you’ve made a larger batch, consider portioning into smaller containers so you can thaw only what you need, reducing waste and preserving quality.
Frequently Asked Questions
1. Can I make this sorbet without an ice cream maker?
Yes! Simply pour the blended mixture into a shallow container and freeze. Stir every 30–45 minutes until the sorbet is evenly frozen. This manual method will take a few hours but still delivers delicious results.
2. Can I substitute basil with another herb?
While basil gives a unique flavor, you can experiment with mint, lemon verbena, or even thyme. Keep in mind that substitutions will alter the taste profile, so start with small amounts to balance flavors.
3. Can I make this recipe ahead of time?
Absolutely. You can prepare the strawberry-basil puree up to a day in advance and store it in the refrigerator. Freeze in your ice cream maker just before serving for optimal freshness.
4. How can I make this sorbet sweeter without extra sugar?
Use naturally sweet strawberries, or add a splash of honey, agave syrup, or maple syrup. You can also use fruit juice concentrate for sweetness without increasing refined sugar content.
5. Can I store this sorbet for longer than two weeks?
While it can be stored longer, texture and flavor may decline after two weeks. For best results, consume within 10–14 days. Always store in an airtight container to prevent freezer burn.
