We finally found some time in between all my work travels to make some new recipes for you! After all that strawberry picking in June, I have a freezer full of strawberries to use now. No better use for all those frozen strawberries than a super easy sorbet to cool you off in this summer heat!
We really wanted to capture that natural flavor of simply strawberry in our strawberry sorbet. We initially made twice as much syrup, but then we realized that our strawberries were plenty sweet on their own and didn’t need all the extra syrup that we made.
The bitterness of the basil accentuates the sweetness of the strawberry while naturally toning down the tartness without adding extra sugar. If you want to get some extra basil flavor in your syrup, I recommend chopping up the basil a little to release that basil flavor.
Keep your syrup in your sorbet, not the floor,
Your favorite alternative chefs, K & T
Strawberry Basil Sorbet
Ingredients
- 4 cups frozen strawberries
- 2 tsp lemon juice
- ¼ cup agave nectar
- ¼ cup water
- ¼ cup packed basil
Instructions
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In a small saucepan over low heat, combine agave, water, and basil. Let simmer so that the basil flavor can be infused into the agave. Set syrup aside and let it cool.
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Blend strawberries in a blender with lemon juice and your agave syrup. Blend until smooth, then pour it out into a freezer safe container.
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Freeze for at least 4 hours before serving.