Vodka, strawberry and basil sorbet recipe
This strawberry, basil and vodka sorbet makes a stunning grown-up dessert. If you do include the vodka (optional), don't be tempted to add more than the specified tablespoon or the sorbet won't freeze. Freeze for up to 3 days.
See method- Serves 6
- 15 mins, plus freezing
- 140 calories / serving
- Freezable
Ingredients
- 750g (1 1/2Ib) strawberries, hulled
- 150g (5oz) golden granulated sugar
- 1 lemon, juice only
- 1 tbsp vodka (optional)
- handful fresh basil leaves, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 595kJ 140.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 35g
of the Reference intake
Carbohydrate 34.6gProtein 0.9gFibre 5.1g
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Method
- Put the strawberries, sugar, lemon juice and vodka (if using) in a blender or food processor and whizz until smooth. Stir through the basil.
- Pour the mixture into the chilled bowl of an ice-cream maker and churn until the blade stops. Spoon into a pre-chilled ice-cream container, cover and freeze for 4 hours, or overnight, until solid. If you don't have an ice-cream maker, pour the strawberry mixture into a shallow container and freeze, uncovered, for 2 hours, or until the mixture is beginning to firm up.
- Whisk with a balloon whisk to add a little air and break up any ice crystals that are forming; return to the freezer. Repeat, whisking once an hour for the next 3 hours, then cover with a lid or clingfilm and freeze for 4 hours, or overnight, until solid.
- About 10 minutes before you are ready to serve, put the sorbet in the fridge to soften a little. Serve in scoops.
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