Serves: 4
Serving size: ½ cup
Calories per serving: 69
Making sorbet in your kitchen is a snap. You should keep a container of sorbet in your freezer in case your sweet tooth acts up. I love the combination of strawberries and basil in this recipe, but there are endless possibilities. Check the fruit and spice compatibility chart (see here) to create your signature sorbet.
1 pound hulled fresh or frozen strawberries
¼ cup finely chopped fresh basil leaves
2 tablespoons honey
1½ cups water
Combine all the ingredients and 1½ cups water in a blender and pulse until smooth.
Transfer to a metal bowl or other container, cover with a lid or plastic wrap, and freeze. Or freeze the mixture in an ice cream machine according to the manufacturer’s instructions.