Description
A refreshing vegan strawberry basil sorbet made with fresh ingredients, perfect for a hot day.
Ingredients
Scale
- 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