By GalTime Recipe Guru, Camilla Saulsbury
We have a good crop of basil this year: lemon-basil, purple basil, and Italian basil. I decided this was the perfect time to add a twist to my traditional strawberry sorbet.
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I also like to add a tablespoon of alcohol to all of my sorbets; it's a tip I picked up from Sara Moulton(she is fabulous) on one of her cooking shows years ago. The small addition changes the finished texture of any sorbet from icy to creamy.
Strawberry-Basil Sorbet
1 cup water
1 cup sugar
1 cup loosely packed fresh basil leaves, roughly chopped
4 cups quartered hulled fresh strawberries
2 tablespoons fresh lime juice
1 tablespoon vodka or orange liqueur
Combine water, sugar, and basil leaves in a medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 minutes. Remove from heat and let steep 15 minutes; strain through fine mesh sieve (discard basil) and chill until cold.
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Puree quartered strawberries in blender or processor until smooth. Add lime juice, vodka or liqueur, and basil sugar syrup; process until blended. Chill mixture until cold, about 1 hour.
Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions. Spoon sorbet into container; cover and freeze until firm, about 4 hours. Makes about 4 cups (eight 1/2-cup servings).
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