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frosted glass bowl of basil strawberry sorbet topped with fresh basil leaves

Basil Strawberry Sorbet

A refreshing homemade sorbet made with ripe strawberries, fresh basil, and a touch of lemon. Sweet, tangy, and lightly herbal, this frozen treat is perfect for hot summer days or as a palate cleanser between meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 4 hours
Total Time 4 hours 35 minutes
Servings: 4 people
Course: Dessert, frozen treat
Cuisine: American, Fusion
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled
  • ½ cup sugar
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 6 –8 fresh basil leaves
Optional:
  • Splash of coconut milk for creamier texture
  • Extra cherries or mixed berries for flavor twists

Method
 

  1. 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.
  2. Blend the fruit: In a blender, combine strawberries and lemon juice. Blend until smooth. For a smoother texture, strain the puree to remove seeds.
  3. Mix together: Add the basil syrup to the strawberry puree. Blend again until fully combined.
  4. Chill: Place the mixture in the fridge for at least 2 hours until cold.
Freeze:
  1. With ice cream maker: Pour into the machine and churn until thick. Freeze another 2–3 hours until firm.
  2. 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.
  3. 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.