Strawberry and basil sorbet

Recipe from: 13 February 2011

Ingredients 6
Time 0 mins
  • 3
  • 1/2
    cold water
  • 1
  • 4
    lemon juice
  • 1
  • about 1 leaf of basil - you only want a subtle hint of basil


12 hrs (freezer time)
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.
To visit My Easy Cooking’s blog, click here.

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