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.
1. Combine sugar and water in a saucepan, bring to a boil until sugar dissolves. Add basil leaves, cover, and let sit for at least 30 minutes to infuse. For stronger flavor, infuse longer or muddle leaves. Remove and discard basil leaves before using.
2. 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.
3. 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.)