Updated: Apr 26
A fruit sorbet highlights the fruit, it’s ripeness, it’s nuances and everything that is fresh and delicious. Most folks tend to shy away from a sorbet, but I love them, especially in the summer. A wonderful sorbet is light and simultaneously refreshes and cools you down, while providing essential nutrients.
I wanted to create a frozen dessert that was lactose-free as one of my guests requested it. I was serving the rest of the folks at this dinner this absolutely simple and delicious Lourdes's luscious strawberry ice cream. In addition, part of the 9-course dinner was Thai. This is what I came up with. This is a super simple recipe. I used seasonal strawberries, bright and wonderfully tart and sweet and a hint of Thai basil for a wonderful nuance to the sorbet. I also used honey instead sugar to mellow the sweetness. This is wonderful as a dessert, but you can also serve it as a palate cleanser if you reduce the sweetness. In addition, for a decadent version of this same dessert, drizzle some aged balsamic vinegar, just 3-4 drops, it transforms this ice cream to something else.
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4 cups strawberries, hulled
1/2 cup honey, or to taste
6-8 leaves Thai basil, or regular basil in a pinch
1 tablespoon lemon juice, or to taste
Add all ingredients to a deep bowl and purée with a hand blender, or purée in a blender till very smooth. Taste and adjust the tartness, sweetness and the touch of basil. I always leave the ice cream a touch sweeter as it tends to taste less sweet after freezing.
Freeze in an ice cream maker based on the manufactures instructions. Or freeze in the freezer.
Serve topped with a basil leaf or a few drops of aged balsamic vinegar, or as is.