Simple Strawberry Basil Sorbet (No Ice Cream Maker Required)

StrawberryBasilSorbet-03

It’s strawberry season!  Last week, I dreamt that the Midwestern Gentleman requested strawberry-basil sorbet, and as synchronicity would have it, Berry Patch Farm opened its pick-your-own strawberry patches on Saturday. So, naturally, we went strawberry picking.  I hulled, rinsed, and froze nearly three quarts of tiny, perfectly ruby-ripe strawberries for later use, but I set aside some of the berries to make this bright, refreshing sorbet. Dreams do come true!

Berry Patch Farm, Nevada, IA.

A perfect morning for berry picking at Berry Patch Farm, Nevada, IA.

I grow five different varieties of basil, including sweet basil, Red Reuben basil, Mammoth Sweet basil, and Spicy Globe basil. However, for this recipe I used Mrs. Burns Lemon basil. Here in my central Iowa garden (Zone 4-5), Mrs. Burns Lemon basil has been growing hardily and healthily, and is twice the size of my other basil plants. I love its intense, lemony fragrance, which adds a little something extra to this sorbet. However, nearly any basil would pair nicely with ripe, juicy strawberries.

The strawberries were so tiny, I could easily hull them with my fingernail.

Hulling tiny, perfect strawberries.

You might be surprised to see vodka in a sorbet recipe, but you won’t be able to taste it in the final product. The alcohol prevents the formation of ice crystals, giving the sorbet a smooth and creamy texture.

Strawberry Basil Sorbet

3 cups fresh strawberries, hulled and halved

1/4 cup raw agave nectar

1/3 cup packed basil leaves

1 Tbsp vodka (or, in a pinch, gin)

Combine first three ingredients in a medium-size bowl, cover, and set aside at room temperature for about an hour, until strawberries have released their juices and softened slightly.

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Combine the macerated fruit mixture with the alcohol in a blender or food processor, and puree until very smooth.  Pour into a freezer-safe container and freeze until firm.

When the sorbet mixture is firm, scoop it back into the blender or food processor, and puree a second time until smooth and creamy.  Pour it back into the freezer container, smooth it down to eliminate air pockets, and freeze until ready to enjoy.  I recommend letting the sorbet container sit out at room temperature for about five minutes before scooping.

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This entry was posted in Anti-Inflammatory Ingredients, berries, Dairy-free, Desserts, fruit, gardening, Gluten-free, herbs, Just Keep Me Movin', Nut-free, Recipes, Snacks, Vegan, Vegetarian. Bookmark the permalink.

2 Responses to Simple Strawberry Basil Sorbet (No Ice Cream Maker Required)

  1. Kecia says:

    I’m going to have to wait until after IM to try this, but it is going to be a must try!!

  2. lucylox says:

    Wow delicious 🙂

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