My basil plant has been out of control this summer. See below for proof.
Don’t get me wrong, I’m not complaining. I love the smell and taste of fresh basil, and I’d really rather not shell out a few dollars for it each week. I also hate throwing it away, but right now it’s growing faster than I can use it! I’ve made batches of homemade pesto and you can’t ever go wrong with Panzanella Caprese, but I was looking for a new and creative way to use it.
Strawberry Basil Sorbet was both new and creative to me. We loved the basil ice cream I made last summer, so I suspected this would be another hit. This was by far one of the easiest ice creams I’ve made and it was perfectly refreshing…everyone who taste-tested it at our community group was impressed to discover it was homemade.
The basil flavor is prominent, but it meshes nicely with the sweetness of the strawberries. Fruity ice creams usually wouldn’t be my first choice, but this sorbet might have changed my mind!
One Year Ago: A Recap of our San Diego Eats!
Strawberry Basil Sorbet
slightly adapted from Two Peas & Their Pod
-1 lb fresh strawberries, rinsed, hulled, and sliced
-3/4 cup granulated sugar
-1/2 cup freshly chopped basil
-1 tsp freshly squeezed lemon juice
-1 tbsp vanilla vodka (*optional)
1. Toss strawberries in a medium bowl with sugar. Stir until strawberries are coated, cover, and set aside for one hour, stirring occasionally.
2. Puree the strawberries and their liquid in a blender or food processor with the basil and lemon juice until smooth.
3. Pour mixture into an airtight container and chill overnight. Freeze according to the ice cream maker manufacturer's instructions.