Prep: 15 minutes
Total: 2 hours
1 lb. strawberries
¾ cup granulated sugar
¼ cup basil
1 tsp lemon juice
Fresh ingredients make a big difference to the final flavor! If you have a refractometer you can follow the Advanced steps in (2) and (5) to match me in obsessive micromanagement, but your sorbet will be smooth, refreshing and delicious regardless!
Rinse, hull, and slice the strawberries.
Toss strawberries in a bowl with granulated sugar, making sure cut sides are well coated. (Advanced: Retain approx. ¼ cup sugar to be added to puree in step 5.)
Cover strawberries and let stand for 1 hour.
Puree strawberries, basil and lemon juice in a blender until completely smooth. (You may want to chop the basil beforehand depending on the action of your blender.)
(Advanced) Measure the sugar content of the puree with a refractometer and—if necessary—add retained sugar as required to reach a 25% concentration.
Churn puree in your ice cream maker per manufacturer's instructions (in mine this takes approx. 25 minutes).
This thread has been archived and is closed to new comments