Strawberry Basil Sorbet

A bright, dairy-free sorbet blending ripe strawberries with fresh basil and a squeeze of lemon.

• 500 g strawberries, hulled
• 120 g sugar
• 120 ml water
• 8 fresh basil leaves
• 1 lemon, juiced

Method

1. Combine the sugar and water in a small pan and warm over medium heat, stirring until the sugar dissolves; remove and let cool slightly.
2. Tear the basil leaves into the warm syrup and let infuse for 10 minutes, then discard the leaves.
3. Blend the strawberries, basil syrup and lemon juice until completely smooth.
4. Strain the puree through a fine sieve to remove the seeds for a silky texture.
5. Churn in an ice cream maker until thick, or pour into a shallow dish and freeze, stirring every 30 minutes for 3 hours until scoopable.