Strawberry Basil Sorbet

othing screams summer more than this refreshingly delicious strawberry basil sorbet! A sweet and refreshing summer time treat. Luscious plump strawberries so aptly represent the spring and summer in my opinion. Nature at its prime, vibrant and full while the strawberries are gorgeously plump, red, sweet and juicy, a delightful treat for the eyes and taste buds alike. The bright sunshine, the blooms and the flowers make you feel good and admire nature and so is the sight of the red strawberries which are to be seen everywhere. My shopping baskets get filled with the bright reds every time I visit the stores – they are irresistible (and also very cheap lol:)) And so as you have guessed I have been making a lot of things with these beauties lately. Basil is my most favorite herb after of course cilantro. I have a big beautiful basil plant in my little kitchen garden that entices me with its sweet aroma every time I pass by. After making strawberry basil lemonade I thought of taking the combo and making a sorbet out of it. An exotic combination of sweet strawberries and fragrant basil intensifies the flavors of this sorbet. It is a delight with fresh flavors and we could not but fall in love with this one.
Sorbet is a frozen dessert made from sweetened water flavored with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Eastern sharbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: şerbat/şerbet, “sorbet”, from the Persian sharbat, which in turn comes from the Arabic sarrbāt meaning “drink(s)” or “juice.” Sorbet is sometimes served between courses as a way to cleanse the palate before the main course. (Wiki)
Ice cream is based on dairy products whipped to make it light. Sorbet has neither dairy nor air. It is fruity- dense and slushy.

Ingredients:

Strawberries ............................ 16 oz washed and chopped

Basil leaves ............................. 1 cup packed

Sugar ..................................... 1/2  cup (adjust to taste)

Water .................................... 1/2  cup

Lemon juice ............................. 2 tbsp

Method:
First make basil syrup
1. In a saucepan combine basil, sugar and water. Simmer until the sugar is dissolved, 5-6 minutes. Cool, strain the syrup, and store in the refrigerator for at least an hour.

2. Puree the strawberries with syrup and lemon juice and strain the seeds, freeze for 2-3 hours.
3. When it is frozen slightly , blend it in the blender or with a hand blender. Put back in the freezer. Repeat the process 3-4 more times every 2 hours.
2. Freeze it for 6 to 8 hours or overnight. Before serving keep it in the refrigerator for few minutes. Serve topped with some basil leaves. Enjoy!

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