Strawberry-basil sorbet Ice Cream

Strawberry-basil sorbet Ice Cream




3 cups (11⁄2 pints) strawberries, hulled and cut in half
2 ⁄3 cup sugar
1⁄4 cup fresh basil leaves, torn into small pieces or roughly chopped
2 teaspoons fresh lemon juice
Pinch salt
MAKES ABOUT 1 QUART

The licorice-like flavor of basil is a perfect match for strawberries in the springtime. Other herbs, such as mint or lemon verbena, can be substituted for the basil. These herbs are a bit more potent than basil, so use half as much, or about 2 tablespoons torn or roughly chopped leaves.

In a bowl, stir together the strawberries, sugar, and basil leaves. Cover and let stand at room temperature until the berries release some of their juices and the sugar is completely dissolved, about 30 minutes.

Pour the strawberry mixture into a blender or food processor. Add the lemon juice and salt and blend until very smooth. Transfer the blended fruit to a bowl, cover, and refrigerate until cold, at least 2 hours or up to 1 day.

Pour the cold strawberry purée into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Strawberry-basil sorbet Ice Cream Reviewed by Unknown on 2/28/2020 Rating: 5
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