Strawberry Basil Sorbet

Just quickly, I would like to share with you this refreshing sorbet I churned a couple of weeks ago. The basil adds such a POW of freshness to the strawberries. Imagine an intermezzo, a brief interlude, in between courses to cleanse your palette with aromatic cooling freshness. It's also, or more accurately, primarily, a great delicious summer frozen treat. This particular sorbet didn't come out icy, though I had to stick the scooped cone in the freezer, so it wouldn't melt quickly as I photograph it. The consistency was a smooth, idyllic, epitome of a sorbet.
I will be somewhat absent in the next couple of weeks but follow me here. I will be Instagram-ing. Wishing you all a great summer and to those of you who are experiencing winter, take solace that you are not enduring the humidity here.
Strawberry Basil Sorbet

1 lb strawberries, hulled and sliced
1/2 cup sugar (adjust according to sweetness of strawberries*)
1/2 cup fresh basil, julienned (adjust according to taste)
1-2 tablespoon fresh lemon juice (optional)

In a bowl with a lid, add the sugar and the basil to the strawberries, mix, cover with a lid and let macerate in the refrigerator for at least 4 hours. Best to macerate overnight. Stir once or twice while macerating. Add to a food processor and whizz to a smooth consistency. Churn according to manufacturer's instructions, scoop to a container with a lid and freeze for at least a few hours. Let thaw a tad before serving.

*I wouldn't recommend using less than 1/2  a cup of sugar as it contributes to the smooth consistency of the sorbet.


More frozen treats:
Cardamon Cherry Ice Cream
Strawberry Swirl Vanilla Ice Cream
Dairy-Free Coconut Chocolate Ice Cream
Capitolina's Indian Kulfi Ice Cream
Frozen Strawberry Yogurt
Rum Raisin Ice Cream
Persimmon, Kaffir Lime, Lemongrass and Purple Basil Sorbet
Madagascar Vanilla Bean Banana Ice Cream
Coffee Ice Cream
Lemondrop Melon Limonana Sorbet
Fig Gelato - Two Ways
Mango Sorbet
Pineapple Sorbet