This sorbet is light, bright, and wildly refreshing, with the sweet tang of strawberries rounded out by the subtle herbal whisper of fresh basil. Whether you're cooling down on a hot day or seeking a palate cleanser between courses, this sorbet is a garden-fresh showstopper.
In a small saucepan, combine water and sugar over medium heat.
Stir until the sugar is dissolved and the mixture just reaches a simmer.
Remove from heat and add the basil leaves. Let steep for 15–20 minutes, covered.
Strain out the basil and let the syrup cool to room temperature.
Prepare the Strawberries
2
In a blender or food processor, purée the strawberries with the lemon juice and a pinch of salt until completely smooth.
Pour in the cooled basil syrup and blend again for 5–10 seconds, just to combine.
Chill the Mixture
3
Transfer the purée to a covered bowl or container and chill in the fridge for at least 1 hour — longer is fine. It should be very cold before churning.
Churn the Sorbet
4
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
The sorbet should have a soft-serve consistency when done.
Freeze Until Firm
5
Transfer to a lidded container and freeze for at least 2 hours until scoopable.
Serving Ideas
6
Serve in chilled bowls with a sprig of basil or slice of strawberry on top.
Try a drizzle of balsamic reduction for a gourmet twist.
Scoop over shortcake or meringue for a light dessert.
Pair with sparkling wine or rosé for a summer aperitif.
Variations
7
No ice cream maker? Freeze the purée in a shallow dish and scrape with a fork every 30 minutes until it forms fluffy crystals — like granita.
Herb swap: Mint works beautifully instead of basil.
Boozy version: Add 1 tbsp of vodka or limoncello to keep it extra scoopable.
Ingredients
1cupwater
¾cupgranulated sugar
3cupsfresh strawberries, hulled
¼cupfresh basil leaves
1tbsplemon juice (freshly squeezed)
Pinch of salt (enhances flavor and sweetness)
Directions
Make the Basil Simple Syrup
1
In a small saucepan, combine water and sugar over medium heat.
Stir until the sugar is dissolved and the mixture just reaches a simmer.
Remove from heat and add the basil leaves. Let steep for 15–20 minutes, covered.
Strain out the basil and let the syrup cool to room temperature.
Prepare the Strawberries
2
In a blender or food processor, purée the strawberries with the lemon juice and a pinch of salt until completely smooth.
Pour in the cooled basil syrup and blend again for 5–10 seconds, just to combine.
Chill the Mixture
3
Transfer the purée to a covered bowl or container and chill in the fridge for at least 1 hour — longer is fine. It should be very cold before churning.
Churn the Sorbet
4
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
The sorbet should have a soft-serve consistency when done.
Freeze Until Firm
5
Transfer to a lidded container and freeze for at least 2 hours until scoopable.
Serving Ideas
6
Serve in chilled bowls with a sprig of basil or slice of strawberry on top.
Try a drizzle of balsamic reduction for a gourmet twist.
Scoop over shortcake or meringue for a light dessert.
Pair with sparkling wine or rosé for a summer aperitif.
Variations
7
No ice cream maker? Freeze the purée in a shallow dish and scrape with a fork every 30 minutes until it forms fluffy crystals — like granita.
Herb swap: Mint works beautifully instead of basil.
Boozy version: Add 1 tbsp of vodka or limoncello to keep it extra scoopable.
