strawberry basil sorbet
After having a divine strawberry basil sorbet at Milk & Honey in Chattanooga, I decided to try and make it myself.
STRAWBERRY BASIL SORBET
Makes: 1400 ml, (~1 1/2 qt)
4 cups sliced strawberries (or 1 1/2 lbs or 2 pints whole)
1 cup sugar, heaping
1/4 cup fresh basil, chopped
1 1/2 tsp lemon juice
Sprinkle sugar over strawberries and stir lightly, then cover and let rest one hour. This draws out the juices from the strawberries. When the hour is up puree all ingredients in a blender until smooth. Place in fridge and wait until chilled completely (several hours) before churning in your ice cream maker. Alternatively, you can pour the mixture into containers and freeze in your freezer by stirring every 20-30 minutes until hard.