Fresh basil pairs beautifully with sweet summer strawberries in this tasty sorbet. Since I had some strawberries cut up already in the refrigerator and my basil was in need of some serious trimming to keep it bushy and from seeding, this was the perfect thing to make for a warm, lazy summer's night treat. I first saw this recipe on Two Peas & Their Pod. You can view the original recipe HERE.
And the dish is super easy to make! All you need is a bit of time and patience....
You will need some equipment to make this sorbet: a food processor or blender and an ice cream maker ( I used Cuisinart ). The recipe itself requires only 4 ingredients. I did strain the mixture before freezing it through a fine mesh sieve, the original recipe doesn't ask you to do this, but I am not big on seeds. I guess I really needed even a finer mesh than what I used, because I still had a lot of seeds in my sorbet....but it was still delicious.
You could omit the basil altogether and just make a very easy strawberry sorbet if you aren't a fan of basil. I doubled the recipe from the original, because I found it made only about two or three servings of sorbet, and if you are going to go through the work of making it, you might as well make enough to last a few days! I also reduced the sugar to make it more point friendly. My strawberries were pretty sweet, so the reduction in sugar was a perfect match.
Fresh Strawberry Basil Sorbet
adapted from Two Peas & Their Pod
Servings - approx. 6 Serving size- 1/6th of recipe Points Plus per serving - 3 points+
Calories - 110, Total Fat - 0.6g, Carb. - 27.3g, Protein - 0.9g, Fiber - 3.5g
2 lb. fresh strawberries, rinsed, hulled and sliced
1/2 cup granulated sugar
1/2 cup fresh basil leaves
2 tsp. lemon juice
1. In a med bowl, combine the strawberries and the sugar. Allow to sit at room temperature for 1 - 2 hours, to allow the sugar to completely dissolve and the strawberries to macerate a bit.
2. Once the strawberries are ready, in a food processor ( or blender ), process the basil leaves until finely chopped. Add the strawberry/sugar mixture ( should now look all syrupy ) and the lemon juice. Process until pureed. Refrigerate until mixture is cold.
3. Churn in an ice cream maker, according to manufacturer's directions. ( Mine took about 20 - 30 minutes to freeze into sorbet ). Remove from ice cream maker and spread into a freezer container. Freeze to harden about 3 - 4 hours. Serve and enjoy!
As I have mentioned before, I am not a huge ice cream/sorbet fan, but the strawberry/basil combo intrigued me. I am glad I tried it. I LOVE fresh basil. Such a taste of summer! And sorbet is so much more diet friendly than ice cream.
Are you a frozen dessert lover? Sorbet or ice cream?