Strawberry is a fruit with many healthy properties and it’s so delicious, especially fresh on summer time. There are many ways to eat and cook strawberry and one of my favorites is, without a doubt, this strawberry basil sorbet. It’s unique, easy and so refreshing and since you can prepare it with fresh or frozen strawberries, there’s no reason to not enjoy this healthy recipe all year long. You can even add a little touch of spiced rum or vodka if you want.
*Always make sure you use organic ingredients. The chemicals products they use on regular products are harmful to your health.
500 ml (2 cups) strawberries
1/2 cup water
1/2 cup (125 mL) sugar
2/3 cup (160 mL) fresh basil, coarsely chopped
1 C. lemon juice
1/2 cup spiced rum or vodka (optional)
1 egg white (optional)
Small leaves or basil flowers to decorate
** If you want to add spiced rum or vodka, just mix it with the strawberry at first and let it sit for 10-15 minutes. Then when it’s time to start just add all the mixture and follow the recipe.
- In a saucepan, over low heat, heat the strawberries, sugar and 125 ml (1/2 cup) of water until the sugar is just dissolved. Avoid boiling, stirring constantly with a spoon.
- Remove from fire and immediately add the basil to the preparation, cover and let infuse 30 minutes.
- Mashed the strawberries in the food processor. Add the lemon juice. Sieve to remove if desired small pieces of basil. Cover and freeze for about 8 hours.
- Grind the mixture to the robot; for a more pink and aerial sorbet, add the egg white at this stage. Return to the freezer until the sorbet is firm, at least 3 hours.
- Take the sorbet out of the freezer 15 minutes before serving.
- Decorate with basil and serve.
*** If you prefer or just would like to try something else, you can replace the basil with fresh mint.
What if you don’t have any food processor and/or ice cream maker?
If you don’t have a food processor to mashed the strawberries, simply take a fork and do it manually. It can take time and let some chunks but it will still be very tasteful and unique. If you don’t have any ice cream maker, there’s also another way; simply pour into an icebox (or Tupperware container) and place in the freezer, stir the sorbet with a fork every 30 minutes for the first 3 hours. Then the sorbet is ready and can be kept for several weeks in the freezer.