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1 cup sugar
1 cup loosely packed basil leaves, roughly chopped
1 pound strawberries, hulled and quartered
2 tablespoons freshly squeezed lemon juice
1. To make basil simple syrup, in a small pot over medium heat, combine 1 cup water, the sugar and basil leaves and bring to a boil. Remove from heat; steep 15 minutes, then strain the syrup into a clean container. Bring to room temperature or refrigerate until cold.
2. Puree the strawberries in the food processor until smooth. Add the lemon juice and 3/4 cups of the basil simple syrup and pulse to combine. Chill the mixture for 1 hour in the refrigerator.
3. Pour the chilled strawberry mixture into your ice cream maker and freeze according to manufacturer’s instructions.
4. Spoon the sorbet into a container and freeze for 4 hours to firm up.
Makes about 1 pint.
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