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.
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.
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.
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.
Transfer to a lidded container and freeze for at least 2 hours until scoopable.
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.
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.
6 servings