Ingredients
Scale
- 4 cups fresh strawberries (hulled and sliced)
- 1 cup sugar
- 1 cup water
- 1/2 cup fresh basil leaves
- 2 tablespoons lemon juice
Instructions
- In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.
- Remove the saucepan from the heat and add the fresh basil leaves. Allow the mixture to steep for about 15 minutes.
- Strain the mixture through a fine mesh sieve into a bowl to remove the basil leaves.
- Add the sliced strawberries and lemon juice to the basil syrup. Use a blender or food processor to puree the mixture until smooth.
- Pour the strawberry-basil mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the sorbet to an airtight container and freeze for at least 2 hours, or until firm.
- Prep Time: 10
- Cook Time: 5