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.
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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
- sweetly herbal
- 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:
- Lemon Ice Cream with Coconut Milk
- Watermelon Sorbet
- Fresh Orange Sorbet
- Peach Sorbet
- Peaches and Cream Ice Cream with Coconut Milk
- Lemony Peach Popsicles
- Fresh Fruit Popsicles with Watermelon and Kiwi
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- What you’ll love about this basil-infused strawberry sorbet – it’s
- For some other fresh fruity frozen delights, try my:
- Pin now to save for later
- Ingredients needed to make Basil Infused Strawberry Sorbet
- How to make strawberry sorbet with fresh basil using this no-churn method
- Serving suggestions
- The printable recipe card
Pin now to save for later
Ingredients needed to make Basil Infused Strawberry Sorbet
- fresh basil leaves
- lemon juice
- fresh strawberries
- You’ll also need a pan like a bread pan to freeze it in
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.
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.
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.
If you are like me with little time and even less patience, then you might want to invest in and ice cream machine!
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.
The printable recipe card
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Basil Infused Strawberry Sorbet
- optional ice cream maker
- ¾ cup water
- ½ cup sugar
- 20 basil leaves
- 16 ounces strawberries
- 1 teaspoon lemon juice
- 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.