If you’re on the hunt for a light and refreshing dessert, look no further than this strawberry basil sorbet. It’s a delightful combination of juicy strawberries and aromatic basil, perfect for warm days.
This recipe solves issues of icy texture and lack of flavor that often occur in homemade sorbets while introducing a unique twist with basil.
I often find myself in a pinch when unexpected guests drop by, wondering what to whip up for a quick treat. This recipe is not only simple but also solves the challenge of needing a vibrant dessert that doesn’t take forever to prepare. Plus, it’s a unique twist that fam and friends love.
What makes this sorbet shine is how easily it can be brought together without fancy equipment. In just about 10 minutes of hands-on time and a little patience for freezing, you can enjoy a smooth, refreshing dessert that’s ready to impress at the end of the day.
If you’re looking for something cozy and comforting, try my strawberry shortcake cake roll for a delicious twist on classic flavors!
Table of contents
Why You Will Love This Recipe
- Bright and Refreshing Flavor , The combination of sweet strawberries and aromatic basil creates a taste that’s light and invigorating, making it a fantastic treat for warm summer days.
- Simple, Quick Preparation , In just 10 minutes, you can have your ingredients prepped and ready, allowing you to spend more time enjoying this lovely sorbet rather than in the kitchen.
- Long-Lasting Freshness , This sorbet can be stored in the freezer for days, letting you return to that delightful strawberry basil flavor whenever you’re in the mood for something sweet.
- Inviting Texture , The Ninja Creami technique gives you a smooth and creamy texture that’s achieved effortlessly, providing a satisfying mouthfeel with each spoonful.
Strawberry Basil Sorbet Dessert Recipe
- Prep Time: 10 minutes
- Cool Time: 24 hours
- Cook Time: 0 minutes
- Total Time: 24 hours 10 minutes
- Yield: 2 servings 1x
- Category: dessert
- Method: Freezing and Blending
- Cuisine: Vegan
- Diet: Vegan
Description
A refreshing vegan strawberry basil sorbet made with fresh ingredients, perfect for a hot day.
Ingredients
- 16 oz (454 g) fresh strawberries, ripe and bright red
- ½ cup (~15 g) chopped fresh basil, bright green leaves without blemishes
- 1 tablespoon (15 ml) freshly squeezed lemon juice, strained to remove seeds (optional)
- 1 tablespoon (12 g) white granulated sugar (optional)
- 2 tablespoons (30 ml) filtered water (optional, can substitute with coconut water for tropical flavor)
Instructions
- Step 1: Place fresh strawberries in the pint container. Use a heavy object such as a ladle to gently press the berries down, expelling some juice. This helps achieve an even and consistent texture in the sorbet and is crucial for a smooth finish.
- Step 2: Add the chopped fresh basil to the strawberry mixture. Stir carefully until there are no large fruit pieces or basil chunks visible. Avoid stirring too vigorously to prevent unnecessary air incorporation, which can affect the texture. If using, mix in the lemon juice and granulated sugar at this time, ensuring even distribution. If desired, add filtered water or coconut water to the mix.
- Step 3: Place the pint container flat and uncovered (without lid) in the freezer. Freeze for 24 hours to allow the mixture to freeze solid. This complete freeze is essential for the best sorbet texture.
- Step 4: After 24 hours, secure the lid on the pint container and place it into the Ninja Creami outer bowl. Insert the bowl into the Ninja Creami appliance and blend on the ‘Sorbet’ setting. Make sure the lid is properly secured to prevent any spills and help blend smoothly, producing a creamy sorbet texture.
- Step 5: If after the first spin the sorbet appears crumbly or too chunky, use the ‘Re-spin’ button to blend again for an additional 30 seconds to achieve a smoother texture. If necessary, add a small splash of liquid (water, lemon juice, or coconut water) during the re-spin for creaminess.
Notes
- Do not store sorbet at room temperature as it will melt quickly and lose texture.
- For short-term storage, place sorbet in an airtight container in the refrigerator and consume within 2 days to maintain flavor and texture.
- For longer storage, seal in a freezer-safe container or freezer bag and freeze for up to 3 months. Before serving, thaw slightly at room temperature for easier scooping.
- If strawberries seem unripe, leave them at room temperature for 1-2 days until slightly soft to enhance sweetness.
- To avoid grainy texture, let sorbet sit at room temperature for 5-10 minutes before scooping to soften slightly for smoother servings.
- If separation occurs while freezing, stir the mixture halfway through freezing to prevent iciness and maintain uniform consistency.
- Use good-quality granulated sugar to avoid graininess; brown sugar can be used for a caramel flavor variation.
- Adding lemon juice brightens the flavor; lime juice is a suitable alternative for a different citrus note.
Nutrition
- Serving Size: 1 serving
- Calories: 117
- Sugar: 17g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Ingredient Notes
- Strawberries: Choose ripe, juicy strawberries for the best flavor. Look for bright red berries without any green patches. Fresh strawberries work best, but frozen can be a good alternative if they’re unsweetened.
- Basil: Fresh basil adds a unique herbal note. Pick bright green leaves without any blemishes. You can use mint if you want a different twist, though it changes the flavor profile.
- Sugar: Granulated sugar sweetens the sorbet and helps create a smooth texture. Aim for good quality to avoid a grainy mouthfeel. Brown sugar can add a caramel note if you’d like to experiment.
- Lemon juice: Freshly squeezed lemon juice brightens the flavors. Make sure to strain to remove seeds. Lime juice is a solid substitute for a different citrus zing.
- Water: Use filtered water for a clean taste in the sorbet base. You can also use coconut water for a hint of tropical flavor that pairs nicely with the strawberries.
- Strawberries: Choose ripe, juicy strawberries for the best flavor. Look for bright red berries without any green patches. Fresh strawberries work best, but frozen can be a good alternative if they’re unsweetened.
- Basil: Fresh basil adds a unique herbal note. Pick bright green leaves without any blemishes. You can use mint if you want a different twist, though it changes the flavor profile.
- Sugar: Granulated sugar sweetens the sorbet and helps create a smooth texture. Aim for good quality to avoid a grainy mouthfeel. Brown sugar can add a caramel note if you’d like to experiment.
- Lemon juice: Freshly squeezed lemon juice brightens the flavors. Make sure to strain to remove seeds. Lime juice is a solid substitute for a different citrus zing.
- Water: Use filtered water for a clean taste in the sorbet base. You can also use coconut water for a hint of tropical flavor that pairs nicely with the strawberries.
Recipe Tips
- If strawberries appear unripe, let them sit at room temperature for 1-2 days until they feel slightly soft for optimal sweetness.
- When the mixture is too chunky after blending, use the re-spin button for an additional 30 seconds to smooth out the sorbet’s texture.
- If the sorbet tastes overly sweet, add a splash of lemon juice (about 1 teaspoon) to adjust the flavor just before serving.
- For grainy texture, let the sorbet sit at room temperature for 5-10 minutes before scooping, allowing it to soften slightly for smoother servings.
- If you notice separation while freezing, stir the mixture halfway through freezing for a uniform consistency and prevent iciness in the sorbet.
Serving Suggestions
Serve strawberry basil sorbet as a refreshing dessert beside a fruit salad or a scoop of probiotic yogurt. Complement it with a drizzle of honey or a sprinkle of granola for an added crunch.
Use strawberry basil sorbet to make a fruit parfait layered with gluten-free granola or coconut whipped cream. Add to smoothies or frozen cocktails for a summer drink that captivates the palate.
Top with a balsamic reduction or lemon zest for a zesty finish. Consider adding fresh basil leaves or a few sliced strawberries for that additional flavor touch.
Recipe variations
- You can use fresh or frozen strawberries for the strawberry basil sorbet, but fresh strawberries provide a brighter flavor and vibrant color essential for the sorbet’s appeal.
- Add about ½ cup of chopped fresh basil to the mixture along with 1 tablespoon of lemon juice and 1 tablespoon of white granulated sugar to balance the sweetness and add an herbal note.
- Either the Ninja Creami appliance or a similar ice cream maker can be used for sorbet preparation; if using frozen strawberries, ensure they thaw slightly before blending for best consistency.
- If you want to make more servings, double the ingredients, 32oz strawberries and 1 cup basil, and freeze in multiple pint containers; the sorbet can be processed batch by batch in the Ninja Creami.
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How to Store?
To keep your strawberry basil sorbet fresh and delicious, follow these storage tips:
Room Temperature: Avoid storing sorbet at room temperature; it will melt quickly and lose texture within minutes.
Refrigeration: Place in an airtight container inside the refrigerator. Consume within 2 days to keep flavor and texture intact.
Freezing: Seal in a freezer-safe container or freezer bag. Freeze up to 3 months. Thaw slightly at room temperature before serving.
Other Recipes You’ll Love
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