Strawberry Basil Sorbet

5 from 2 votes

This strawberry basil sorbet is made with fresh or frozen strawberries and an easy honey basil syrup. It’s a delicious, dairy-free summertime treat!

Prep Time5

Cook Time20

Cooling + Freezing Time:5

Total Time5 25

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people (½ cup scoop each)

Calories: 137kcal

4 cups strawberries, hulled, fresh or frozen Use a sweet, flavorful strawberries
½ cup sugar
½ cup honey
¼ cup water
1 cup fresh basil

Before beginning, make sure your ice cream maker freezer bowl is frozen (if needed).
If your strawberries are frozen, allow them to partially thaw before beginning.
In a small pot, add sugar, honey, water, and basil.
Heat over medium heat until the sugar dissolves. Remove from heat, and set aside for 15 minutes.
Add 3 cups of the strawberries to a blender basin, and blend. You need 3 cups total of blended strawberries. If you have less than 3 cups, add more until strawberries you have enough.
You may have leftover strawberries.
Tip: Your blender basin will likely have cup measurements on the side.
Strain the basil out of the syrup and add the syrup to the strawberries. Blend briefly to incorporate the syrup.
Chill strawberry mixture in the fridge until it's cold to the touch (about an hour).
Pour mixture into an ice cream machine, and spin until the mixture thickens and resembles soft whipped cream.
Scrape the sorbet into a container. Seal with a lid (or plastic wrap or foil) and freeze for 2-3 hours or until hardened.
Tip: Ice cream will harden more quickly in a shallow container.
Keep frozen, and use within 2 months.

Yields approximately 1 quart sorbet. If your ice cream maker is smaller than that you can make two smaller batches.