Strawberry Basil Sorbet

1. 1

   In a saucepan, combine sugar, water and basil. Simmer until sugar is dissolved, about 10 minutes. Strain the syrup, and chill in refrigerator for an hour.

2. 2

   Puree cooled syrup, strawberries and lemon juice.

3. 3

   Strain and pour mixture into a shallow nonstick baking pan. Freeze until frozen, about 2 hours.

4. 4

   Leave the mixture at room temperature for 15 minutes to soften from the edges. Use a fork to scrape big chunks of mixture into a food processor or blender to blend until smooth. If it starts to melt, put it back in the freezer for 5 minutes.

5. 5

   Immediately scoop the sorbet and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.