5-Ingredient Basil Strawberry Sorbet: A Refreshing Summer Delight

There’s nothing like the first bite of cold, fruity sorbet on a blistering summer day—it’s like instant relief! My basil strawberry sorbet recipe came about one sweltering afternoon when I had a pile of ripe strawberries and a thriving basil plant begging to be used. I thought, “Why not?” That unlikely pairing turned out to be magic—the sweet berries and peppery fresh basil create this incredible balance that’ll make your taste buds dance. Trust me, once you try this combo, you’ll never go back to plain strawberry sorbet again!

What I love most is how ridiculously simple it is—just a handful of fresh ingredients whirled together in minutes (no fancy equipment needed if you don’t have an ice cream maker). The basil doesn’t overpower; it just adds this subtle herbal note that makes people go, “Wait, what’s that amazing flavor?” It’s become my go-to dessert for summer barbecues, and my neighbors now expect me to show up with a tub of it whenever the temperature climbs.

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Why You’ll Love This Basil Strawberry Sorbet

Seriously, what’s not to adore about this sorbet? Let me count the ways:

• It’s like summer in a spoon – refreshing, fruity, and that hint of basil makes it taste fancier than it really is
• Only 5 simple ingredients stand between you and dessert heaven
• No dairy means it’s perfect for sharing with friends who can’t do milk
• That gorgeous pink color makes it look like you spent hours when really, it’s a breeze
• It’s the ultimate hot-weather rescue – cooling you down from the inside out

Honestly? I make this all summer long because it’s just too good (and easy!) not to.

Ingredients for Basil Strawberry Sorbet

Grab these simple ingredients – quality matters here, folks!

• 2 cups fresh strawberries – hulled and sliced (trust me, don’t use frozen here)
• 1/4 cup fresh basil leaves – finely chopped (pack those leaves when measuring!)
• 1/2 cup granulated sugar – adjust up if your berries aren’t super sweet
• 1/2 cup water – just regular tap is fine
• 1 tbsp lemon juice – fresh squeezed makes all the difference

See? Nothing weird or hard-to-find – just fresh, simple goodness. Now let’s make some magic!

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Equipment You’ll Need

No fancy gadgets required here! Just grab:

• A good blender (my old Oster has done the job for years)
• A small saucepan for the simple syrup
• Ice cream maker (don’t sweat it if you don’t have one – I’ll tell you the no-machine trick later)
• Any freezer-safe container – I’ve used everything from loaf pans to old yogurt tubs!

Cool off with another fruity favorite—these juicy Watermelon Sorbet Cups are the ultimate summer dessert that’s just as simple and refreshing.

How to Make Basil Strawberry Sorbet

Okay, let’s get mixing! This is where the magic happens—just a few simple steps between you and the most refreshing dessert ever. I promise it’s easier than you think!

Step 1: Prepare the Simple Syrup

First, grab that saucepan and toss in your sugar and water. Heat it over medium, stirring occasionally until the sugar completely disappears—about 3-5 minutes. You’re not making candy here, just dissolving! Once it’s clear, take it off the heat and let it cool to room temp. (Pro tip: I sometimes speed this up by putting the pan in an ice water bath while stirring.)

Step 2: Blend Strawberries and Basil

While that’s cooling, throw your strawberries, basil, and lemon juice into the blender. Pulse it a few times first to break things up, then let it rip until you’ve got a smooth, vibrant pink puree. If you’re fancy and hate seeds (like my sister), strain it through a fine mesh sieve—but honestly? I love the texture the seeds add!

Step 3: Combine and Churn

Now the fun part! Pour your cooled syrup into the strawberry mixture and give it a good stir. If you’ve got an ice cream maker, follow your machine’s instructions—usually about 20-25 minutes of churning until it looks like soft serve. No machine? No worries! Just pour it into a shallow container (I use a bread pan) and pop it in the freezer.

Step 4: Freeze to Perfection

If you churned it, transfer to a freezer container and let it firm up for at least 4 hours. Going the no-machine route? Here’s my trick: Every 30 minutes for the first 3 hours, give it a vigorous stir with a fork to break up ice crystals. After that, just let it be until it’s scoopable perfection!

Tips for the Best Basil Strawberry Sorbet

Here are my hard-earned secrets for sorbet success:

• Taste your berries first! Adjust sugar up to 3/4 cup if they’re tart – the sweetness mellows when frozen
• For ultra-smooth texture, press the puree through a fine mesh sieve – takes 2 extra minutes but wow, what a difference!
• No ice cream maker? Freeze in a shallow pan and stir like crazy every 30 minutes – prevents icy chunks
• Let it sit at room temp for 5 minutes before scooping – your spoon will thank you
• Double the basil if you love that herbal kick – I sometimes add a whole 1/2 cup!

Remember – this is your sorbet adventure! Play with it until it’s perfect for YOU.

Variations to Try

Oh, the possibilities! Swap basil for mint if you’re feeling adventurous, or toss in some lime zest for extra zing. Frozen raspberries instead of strawberries? Done! A splash of balsamic vinegar? Trust me—it’s incredible. This recipe loves to play!

Serving Suggestions for Basil Strawberry Sorbet

This sorbet shines all on its own, but oh boy—it loves company! I love scooping it over fresh berries for a double strawberry punch, or crumbling buttery shortbread cookies on top for texture. For fancy dinners, serve it in chilled glasses with a splash of sparkling water—the bubbles make the basil flavor pop! My kids beg me to put it between two waffle cones like an ice cream sandwich. Honestly? It disappears no matter how you serve it!

Storage and Reheating

Pop your sorbet in an airtight container—it’ll keep beautifully in the freezer for up to 2 weeks (if it lasts that long!). No reheating needed—just let it sit at room temp for 5 minutes before scooping.

Nutritional Information

Here’s the scoop on what’s in each serving (about 1/2 cup): roughly 120 calories, 28g sugar from all those sweet berries, and zero guilt! Remember—nutrition varies based on your exact ingredients, so consider these friendly estimates.

For even more frozen treats and seasonal dessert ideas, explore our vibrant recipe boards on Pinterest and find endless inspiration for hot days.

Frequently Asked Questions

Share Your Creation

Did you make this? I’d love to see your sorbet masterpiece! Tag me on Instagram or leave a comment below—I read every one (and might even feature your photo!). Now go enjoy that sweet, herby goodness!