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+ servings
Scoops of strawberry basil sorbet in a glass ice cream dish

Basil Infused Strawberry Sorbet

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
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.
Print Recipe

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 9x5 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