Strawberry Basil "Sorbet"

By by Cuisinart
Images
Strawberry Basil "Sorbet"
Serves
Makes about 3 cups
Ingredients
  • ½ cup Simple Syrup
  • 2 to 3 large sprigs fresh basil
  • 6 cups fresh strawberries, hulled and halved


Procedure
Strawberries and basil are two ingredients that scream summer. They come together nicely in this bright sorbet.

Prepare the basil simple syrup. Put the simple syrup into a small saucepan set over medium heat. Once syrup comes to a simmer, add the basil and remove the pan from the heat. Rest for about 30 minutes before remove the basil and then chilling completely for use.

Once the simple syrup has cooled, prepare your frozen dessert. Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the fresh fruit paddle. Place in freezer bowl and turn the unit on. While the unit is running, add the strawberries into the frozen freezer bowl and then follow with the basil simple syrup (there will be some simple syrup remaining—it can be stored in an airtight container in the refrigerator for up to one week.)

Allow to churn until desired consistency, about 20 minutes.

Strawberry Basil "Sorbet"

By by Cuisinart
Serves
Makes about 3 cups
Ingredients
  • ½ cup Simple Syrup
  • 2 to 3 large sprigs fresh basil
  • 6 cups fresh strawberries, hulled and halved


Procedure
Strawberries and basil are two ingredients that scream summer. They come together nicely in this bright sorbet.

Prepare the basil simple syrup. Put the simple syrup into a small saucepan set over medium heat. Once syrup comes to a simmer, add the basil and remove the pan from the heat. Rest for about 30 minutes before remove the basil and then chilling completely for use.

Once the simple syrup has cooled, prepare your frozen dessert. Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the fresh fruit paddle. Place in freezer bowl and turn the unit on. While the unit is running, add the strawberries into the frozen freezer bowl and then follow with the basil simple syrup (there will be some simple syrup remaining—it can be stored in an airtight container in the refrigerator for up to one week.)

Allow to churn until desired consistency, about 20 minutes.