Strawberry Thai Basil Sorbet

• Vegan
• Gluten free

• Produce

  • 2 lb Strawberries
  • 1 cup Thai basil, loosely packed leaves

• Condiments

  • 1/2 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 3/4 cup Sugar, unrefined raw

Found on golubkakitchen.com

Description

Ingredients

• 2 lb/1 kg strawberries - hulled and sliced
• ¾ cup/200 g unrefined raw sugar (1 cup in original recipe)
• 1 cup loosely packed Thai basil leaves - roughly torn
• ½ cup freshly squeezed lemon juice

Directions

• Combine strawberries and sugar in a large bowl and set aside for 1-2 hours, stirring occasionally until syrupy. Drain syrup from the berries into a small saucepan, add basil and bring to a boil. Boil for 1 minute, remove from heat and let infuse while cooling down to a room temperature.
• Puree strawberries in a blender until smooth and strain through a fine sieve. Discard the seeds. Strain basil syrup over the strawberry puree, squeezing basil leaves with your hands to get the most flavor out of them.
• Add lemon juice, stir to combine and chill in the fridge for at least 2 hours - I prefer overnight.
• Churn in an ice-cream maker for 20-25 minutes or according to the manufacturers instructions. Transfer to a container and freeze for another 2 hours.