Kategorie

Strawberry Basil Sorbet

Name: Strawberry Basil Sorbet
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 500 g frozen strawberries; 40 g sugar; 2 tbsp lemon juice; 8 basil leaves; 2–4 tbsp cold water as needed

Zusammenfassung

A refreshing sorbet with strawberries from the media bed system and aromatic basil.

Preparation

Set out a shallow freezer-safe container. Leave the frozen strawberries at room temperature for 5 to 10 minutes: they should soften very slightly on the outside but remain frozen solid. Pick the basil leaves from the stems and tear them roughly.
Put the strawberries, sugar, lemon juice and basil into a powerful blender or food processor. Pulse several times first so the frozen pieces break up instead of running the machine continuously.
If the blades spin without catching the fruit, add 1 tablespoon of cold water and pulse again. Add water only as needed, one tablespoon at a time, up to 4 tablespoons; too much water makes the sorbet hard and icy.
Scrape the mixture down from the sides with a spatula and blend in short bursts until no large strawberry pieces remain. Stop as soon as it is creamy and scoopable. Blending for too long warms it and makes it runny.
Taste straight away. The sugar dissolves as you blend; if crystals are still noticeable, let the mixture stand for 30 seconds and blend briefly once more. Serve it immediately in bowls for a soft sorbet.
For firmer scoops, spread the mixture in the prepared shallow container and cover the surface. Freeze for 45 to 60 minutes. If storing it for more than 2 hours, stir it vigorously with a fork once after 30 minutes; leave it at room temperature for 5 to 10 minutes before scooping.