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Home » Blog » Basil Infused Strawberry Sorbet – No Churn

Basil Infused Strawberry Sorbet – No Churn

5 from 9 votes

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Take your strawberry sorbet to the next level with this sweet and fruity frozen dessert infused with basil. Made with fresh strawberries and basil leaves with a hint of lemon, this fresh fruit sorbet is made using the freezer method but could also be made in your ice cream maker.

Scoops of strawberry basil sorbet in two glass ice cream dishes with the pan of sorbet in the background

I have been on a fresh fruit sorbet kick lately! Could it be the triple digit temperatures? The abundance of fresh fruit in the grocery store? Doesn’t matter. This year when it comes to fresh fruit we all win:)

This fresh fruit strawberry sorbet is extra special because the simple syrup used to make it is infused with fresh basil leaves. It’s not a strong in-you-face basil flavor; but rather a subtle sweet herbal undertone that makes this frozen fruit sorbet extra special.

I wanted to show you how to make a fresh fruit sorbet using the no-churn freezer method. My preferred method is still to use an ice cream maker. But I do realize that not everybody has one and wanted to show you options with this recipe.

Feel free to use your ice cream maker if you have one; but read on for how to make fresh fruit sorbet using the no-churn method if you don’t have an ice cream maker.

What you’ll love about this basil-infused strawberry sorbet – it’s

  • fruity
  • sweetly herbal
  • unique
  • fresh and frosty
  • can be made in your ice cream maker or using the no-churn method

For some other fresh fruity frozen delights, try my:

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Scoops of strawberry basil sorbet in a glass ice cream dish with Pinterest text overlays

Ingredients needed to make Basil Infused Strawberry Sorbet

  • water
  • sugar
  • fresh basil leaves
  • lemon juice
  • fresh strawberries
  • You’ll also need a pan like a bread pan to freeze it in
strawberries on a cutting board with basil, lemon, and sugar in the background

How to make strawberry sorbet with fresh basil using this no-churn method

Step 1: Make the simple syrup and infuse with fresh basil leaves

Start with the right pan. A medium sized heavy-duty saucepan should do the trick.

Bring the water and sugar to a boil. The sugar should have melted by now so turn off the heat and add the fresh basil leaves.

basil leaves in pan with cooked sugar water

Cover and let sit to infuse for about 30 minutes. Strain out the basil leaves when the time is up.

This process will give your strawberry sorbet a very subtle sweet herby undertone. If you’d like a stronger basil flavor, then leave in a little longer and muddle (press) on the basil leaves a bit while they are sitting and infusing.

Step 2: Prep and blend the strawberries

While the simple syrup is infusing with the fresh basil leaves, wash and prep the strawberries by removing the stems.

Place the prepped strawberries along with the basil-infused simple syrup and lemon juice into a blender and blend until smooth.

strawberry sorbet blended in blender

Step 3: Freeze using the no-churn method

Pour the fruit puree into a pan such as a loaf pan and place it in your freezer.

Every 30 minutes take it out and stir it around. This will take about 6 hours and is a little labor intensive. If you are actually able to take it out and stir it every 30 minutes then your fresh fruit sorbet will be more fluffy and less icy.

ice cream bowls with strawberry basil sorbet with strawberries and loaf pan with sorbet in backgrounda

If you are like me with little time and even less patience, then you might want to invest in and ice cream machine!

Serving suggestions

This is pretty delicious as is. I honestly don’t think the flavor would be enhanced by adding anything. I usually suggest topping my fruit sorbets with a fruit syrup, jam, or sauce. In this case I think the subtle basil flavor would be lost.

This should keep in your freezer, tightly covered, for a couple of weeks.

The serving size is one half cup so adjust the nutrition information accordingly if you choose a larger serving.

a hand spooning out the strawberry sorbet for a glass ice cream dish

The printable recipe card

Did you love this recipe? Want to share the love? It would thrill me if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

Scoops of strawberry basil sorbet in a glass ice cream dish

Basil Infused Strawberry Sorbet

Take your strawberry sorbet to the next level with this sweet and fruity sorbet infused with basil. Made with fresh strawberries and basil leaves with a slight hint of lemon, this fresh fruit sorbet is made using the freezer method but could also be made in your ice cream maker.
5 from 9 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: plant based dessert, strawberry sorbet
Prep Time: 40 minutes
Cook Time: 10 minutes
freezing time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 6
Calories: 89kcal
Author: Cindy Rainey

Equipment

  • blender
  • stovetop
  • freezer
  • optional ice cream maker

Ingredients

  • ¾ cup water
  • ½ cup sugar
  • 20 basil leaves
  • 16 ounces strawberries
  • 1 teaspoon lemon juice

Instructions

  • Stir the sugar and water together in a small saucepan. Bring to a boil. The sugar should have dissolved by now. Remove from the heat.
  • Add the fresh basil leaves, cover the pan, and allow it to sit for at least 30 minutes to infuse. If you like a stronger basil taste then allow for a longer infusion or muddle the leaves. Remove the basil leaves at the end of the infusion and discard.
  • In the meantime, wash and remove the stems from the strawberries.
  • Add the prepared strawberries to a blender along with the basil water and lemon juice. Blend until smooth.
  • Pour into a 9×5 loaf pan or another similar small pan. Cover the pan with plastic wrap.
  • Place the pan in the freezer and then every 30 minutes stir and scoop the sorbet as it is freezing with will prevent ice clumps from forming. (See notes for directions for making in an ice cream maker.)
  • After about 6 hours the sorbet should be fully frozen. If at any time it becomes too hard to scoop then set it on the counter for a few minues.

Notes

The 30 minutes to infuse the basil leaves is included in the prep time.
To make this fresh fruit sorbet in your ice cream maker, freeze the inner container ahead of time – if necessary. My compressor ice cream maker does not require that. Then according to the manufacturer’s directions, freeze the sorbet. It will take up to 60 minutes. This will be more of a “soft-serve” at this point. Place in the freezer for a few more hours to allow for hardening. 
The serving size is a small 1/2 cup. If you are eating more than that for your serving size, adjust the nutritional numbers accordingly.

Nutrition

Calories: 89kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 121mg | Fiber: 2g | Sugar: 20g | Vitamin A: 79IU | Vitamin C: 45mg | Calcium: 16mg | Iron: 1mg
By on July 25th, 2021

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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3 thoughts on “Basil Infused Strawberry Sorbet – No Churn”

  1. 5 stars
    This no-churn sorbet is the best. I love the combination flavors of basil and strawberry in one scoop, and this is simply refreshingly good!

    Reply
  2. 5 stars
    This looks not only delicious but so refreshing and perfect for summer. I bet my family will love this. I’m saving this to try. Thanks!

    Reply
  3. 5 stars
    If you sometimes struggle as a vegan and still want your beloved strawberry ice cream like me, this is a godsend! Great tasting sorbet! Thanks Cindy!

    Reply

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