Strawberry Basil Sorbet
A light and refreshing plant-based dessert, this Strawberry Basil Sorbet blends sweet strawberries with fresh basil and lemon juice for a uniquely aromatic and healthy treat. Naturally low in saturated fat and rich in vitamin C and fiber, it’s quick to make and perfect for cooling off during warm weather.
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.
