Strawberry and basil sorbet

Put the sugar, water
and basil leaf in a pot and heat slowly to melt the sugar. Bring the syrup to a
boil and boil for about 3 minutes. Remove the basil and cool the syrup. While
the syrup is boiling, puree the strawberries in a blender and strain if you
don’t want the pips. I like the texture it gives to the end product. Combine
the puree with the lemon juice and vodka, then stir in the sugar syrup. You can
now transfer this mixture to your ice-cream maker and churn until ready or pour
into a plastic container and freeze. Every hour just beat the mixture with a
fork to break up the ice crystals. Place back in freezer.

Reprinted with
permission of My Easy Cooking.

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