This homemade strawberry basil sorbet recipe is such an easy and refreshing summer treat! Try our twist on regular strawberry sorbet with a hint of fresh basil, made right at home.
Strawberry basil sorbet recipe
What’s your favorite summer fruit? We go strawberry picking once a year and come home with a few pounds of strawberries, so it’s safe to say that is one of our favorites! Needless to say, we had tons of strawberries at home and had to find something to do with them before we had to freeze them.
Try our all-natural strawberry sorbet recipe with basil
After we got strawberry wasted in the car on the ride home, we still had tons left! We did end up freezing some of them for smoothies, but we thought we would try making a strawberry dessert. Sweet summer strawberries pair well with basil, I’ve tried a version of strawberry balsamic & basil ice cream at one of our local shops that was really, really good. We thought a homemade strawberry sorbet with basil would be a really good one to try!
If you’re a fan of ice cream but can’t really do dairy, sorbet is the perfect treat. This is no ordinary strawberry sorbet – we used all-natural ingredients in this recipe for a healthy sweet treat! We used fresh basil in this delicious recipe for a twist on one of our favorite cool desserts. If you’ve got extra strawberries after you make this sorbet, try our easy strawberry poke cake recipe using the rest of them. It’s a really good one!
Homemade strawberry basil sorbet recipe
We made this strawberry basil sorbet without an ice cream maker. Try our homemade strawberry basil sorbet recipe, it is super easy to make with only 3 ingredients.
- 2 lbs. fresh strawberries
- 1/4 cup fresh basil, chopped
- 1/8 cup maple syrup (this is pure maple syrup one of our favorites)
You’ll also need:
How to make strawberry sorbet with basil
- Wash and hull your strawberries. Rinse the basil leaves, dry them, and diced them up.
- Add strawberries, basil, and maple syrup in your blender/food processor and blend until thoroughly combined. If your sorbet mixture is too thick or isn’t blending well, you can add a little water and pulse until it is well mixed.
- Pour contents into your loaf pan or other container and freeze for at least 3 hours.
- Remove the sorbet from the freezer about 15 minutes before eating, scoop into ice cream dishes, and devour.
Enjoy this summer strawberry sorbet recipe!
Grab a flat of strawberries and some fresh basil and cool off a little bit with this tasty homemade sorbet recipe. This one will be a staple at our house each year, we hope you love it! I am going to try adding a little coconut milk next time to see if I can get it to a creamy consistency. Enjoy!