Strawberry Basil Sorbet

Today D & I went to the farmer's maket where the perfectly ripe glistening strawberries were definitely taking center stage. While I was standing in the long line to pay looking at the little bunch of basil and 2 pints of strawberries, I suddenly remembered the recipe Bethany sent me for Strawberry Basil Sorbet. When I initially read it I was skeptical, but she assured me it was delicious. Realizing I needed more supplies for my sweet under taking, I traded 2 pints for half a flat, and a second bunch of basil. I'm glad there was such a long line or I wouldn't have thought of it!

Here's the recipe and process, as sent to me (I doubled it):

Strawberry Basil Sorbet
serves 2-4

What You'll Need...
1 lb. of strawberries
1/4 cup of sugar
1/2 cup of water
juice of 1 lemon
1/2 tablespoon of fresh basil or Thai basil

What You'll Do...




1) Hull and chop the strawberries, puree.








2) Push the strawberry puree through a strainer. Add the lemon juice, sugar, and water and whisk. Chill for an hour, then pour into the ice cream maker and proceed following the manufacturer's directions.


3) Roughly mince the basil, add to the ice cream maker when there are only 5 minutes left of churning.




4) Serve right away or place in the freezer to set up in a tightly sealed container. (Pictured after setting)