When summer heat rolls in, nothing cools you down like a scoop of sorbet. And if you’ve never tried basil strawberry sorbet, you’re in for a treat that’s equal parts refreshing and surprising. Sweet strawberries meet aromatic basil, creating a frozen dessert that’s light, cooling, and just a little fancy. It’s one of those sorbet recipes that makes you stop mid-bite and think, “Why don’t I make this more often?”
In this post, I’ll walk you through how to make strawberry basil sorbet at home—step by step. It’s simpler than you might think, no ice cream machine required. Along the way, I’ll share tips for experimenting with other flavors like cherry basil sorbet, coconut sorbet, and even a tangy strawberry lemon sorbet no churn version. By the end, you’ll have a new go-to summer treat ready to impress.
Why Basil and Strawberry Work So Well Together
Pairing herbs with fruit might sound unusual at first. But basil and strawberries are like the unexpected duo in a buddy comedy—different on the surface, but somehow perfect together.
Strawberries bring natural sweetness and vibrant color. Basil adds a gentle peppery kick and a floral note that balances the fruit’s sugar. When blended and frozen, you get a sorbet recipe that’s both refreshing and layered with flavor. Think of it as a palate cleanser with personality—ideal between courses, or simply as a cooling dessert on a hot afternoon.
Ingredients You’ll Need
Here’s what you need to make this strawberry basil sorbet recipe. Chances are, most of it’s already in your kitchen:
- 2 cups fresh strawberries (hulled)
- ½ cup sugar (adjust to taste, depending on how sweet your strawberries are)
- ½ cup water
- 2 tablespoons fresh lemon juice
- A handful of fresh basil leaves (about 6–8 leaves, not too many or it’ll overpower the strawberries)
Optional variations:
- Add a splash of coconut milk for a creamy twist (hello, strawberry basil ice cream vibes).
- Toss in cherries to make cherry basil sorbet.
- Swap basil for mint for a watermelon mint frozen treat.
Step-by-Step: How to Make Strawberry Basil Sorbet
This sorbet recipe is straightforward, but a couple of tricks will help you nail the flavor and texture.
1. Make a Simple Syrup
In a small saucepan, combine sugar and water. Heat over medium until the sugar dissolves completely. Add the basil leaves, remove from heat, and let it steep for 15 minutes. This step infuses the syrup with basil’s flavor without overwhelming the strawberries.
2. Blend the Strawberries
While the syrup cools, toss the strawberries and lemon juice into a blender. Blend until smooth. If you’re picky about seeds, strain the puree through a fine mesh sieve.
3. Combine and Chill
Remove basil leaves from the syrup and pour it into the blender with the strawberry puree. Blend again for 30 seconds to combine. Chill the mixture in the fridge for at least 2 hours—cold mixtures freeze better and create smoother sorbets.
4. Freeze
- With an ice cream maker: Pour the chilled mixture into your machine and churn according to the manufacturer’s instructions. Transfer to a container and freeze for 2–3 hours until firm.
- Without an ice cream maker: Pour the mixture into a shallow dish, freeze, and every 30 minutes scrape and stir with a fork until it reaches a fluffy, granita-like texture. For a smoother sorbet, blend again once frozen and return to the freezer for 1–2 hours.
5. Scoop and Enjoy
Scoop into chilled bowls or cones, garnish with fresh basil, and serve. That’s it—you’ve got homemade sorbet ready to impress.
Tips for the Best Strawberry Basil Sorbet
- Use ripe strawberries. The better the fruit, the better the flavor.
- Don’t skip the lemon juice. It brightens the berries and keeps the sorbet from tasting flat.
- Chill before freezing. Cold mixtures freeze smoother, avoiding icy clumps.
- Balance the basil. Too much can turn the sorbet herbal in a way that feels more “pesto” than dessert.
Flavor Variations to Try
Once you’ve nailed this basil sorbet recipe, experiment! Here are some ideas:
- Mixed Berry Sorbet: Combine strawberries, blueberries, and raspberries for a colorful berry dessert.
- Cherry Basil Sorbet: Deep red cherries with basil for a sophisticated twist.
- Pineapple Basil Sorbet: Tropical, tangy, and a little unexpected.
- Coconut Sorbet: Creamy, dairy-free, and a perfect base for fruit toppings.
- Strawberry Lemon Sorbet (No Churn): Add extra lemon zest and skip the machine.
How to Serve Strawberry Basil Sorbet
- As a light summer dessert after a heavy meal.
- Between courses as a palate cleanser at a dinner party.
- Scooped into cones for a playful take on ice cream.
- Layered with yogurt and granola for a refreshing breakfast parfait.
And if you’re feeling adventurous, swirl it with frozen yogurt recipes for a two-in-one frozen treat.
Storage Tips
Homemade sorbet keeps for about two weeks in the freezer. Store it in an airtight container, and press a layer of plastic wrap directly on top of the sorbet before sealing. This helps prevent ice crystals from forming and keeps the texture smooth.
Final Thoughts
Basil strawberry sorbet is proof that sometimes the simplest combinations make the most memorable desserts. It’s sweet, refreshing, and easy to whip up at home. Whether you’re looking for summer treats, a berry dessert for brunch, or just a new frozen treat to try, this recipe deserves a spot in your freezer.
So grab those strawberries, pick a few basil leaves, and let’s make something sweet together.
Basil Strawberry Sorbet
Ingredients
Method
- Make the syrup: In a small pot, combine sugar and water. Heat gently until sugar is fully dissolved. Add the basil leaves, remove from heat, and let sit for about 15 minutes. Strain out the basil.
- Blend the fruit: In a blender, combine strawberries and lemon juice. Blend until smooth. For a smoother texture, strain the puree to remove seeds.
- Mix together: Add the basil syrup to the strawberry puree. Blend again until fully combined.
- Chill: Place the mixture in the fridge for at least 2 hours until cold.
- With ice cream maker: Pour into the machine and churn until thick. Freeze another 2–3 hours until firm.
- Without machine: Pour into a shallow dish and freeze, scraping with a fork every 30 minutes until fluffy. For smoother sorbet, re-blend once frozen and refreeze.
- Serve: Scoop into bowls or cones. Garnish with a small basil leaf or sliced strawberry on top.
Notes
- Use ripe, sweet strawberries for the best flavor.
- Don’t add too much basil—just enough to taste it. Too many leaves can make it taste grassy.
- If you want it creamier, blend in a little coconut milk before freezing.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, just thaw them first so they blend smoothly.
2. Do I need an ice cream maker?
Nope! The no-churn method works perfectly, though the texture will be closer to granita unless you re-blend it after freezing.
3. Can I make this without sugar?
You can replace sugar with honey or agave, but the texture may be slightly icier. Sorbets need some sugar to stay soft.
4. Is this the same as strawberry basil ice cream?
Not quite. Sorbet is dairy-free and lighter. If you want a creamier option, add coconut milk or yogurt to the base.
5. How long does it take to freeze?
Plan for at least 4 hours total, including chilling and freezing. Overnight works best if you want a firm scoop.
6. What’s the difference between sorbet and granita?
Sorbet is smoother, while granita is more icy and flaky. The no-churn method naturally leans toward granita unless blended again.
