Yes, this is the second strawberry post in about a week. Once they're here, I can't resist them. And there's an herb hiding in here, too. But the difference is that you can enjoy this sorbet by the spoonful. Because let's face it, as good as strawberry jam is, you don't really get to eat it with a spoon.
This is a pretty basic sorbet recipe, but the basil gives it some depth. Like the jam, the herb flavor is subtle, but it's enough to provide some interest, and enhances the bright strawberry flavor beautifully.
Strawberry Basil Sorbet
adapted from The Perfect Scoop, via Annie's Eats
What's in it:
1 1/2 lb fresh strawberries, rinsed, hulled and sliced
2-3 large basil leaves, chiffonade
1 c sugar
1 tsp lemon juice
Pinch of salt
How to make it:
Combine strawberries, basil and sugar in a medium bowl, and stir until sugar dissolves. Let stand for about an hour, stirring occasionally.
Pour the strawberry mixture, lemon juice and salt into a blender or food processor and puree until smooth. Press the mixture through a strainer to remove the seeds if desired.
Chill the mixture thoroughly (for ice creams and sorbets, I make the base the night before I plan to freeze it), then freeze it in your ice cream maker according to the manufacturer’s instructions.