Just popping by today to share a no-churn sorbet recipe for you! It’s getting a bit warmer here and it feels like ice cream/sorbet weather, you know? Ever since I dropped my ice cream maker and broke it (ugh!), I’ve been searching for ways to make sorbet without an ice cream maker. Sorbet is perfect for starting out especially since it has more of an icy texture rather than creamy. I originally bought blackberries to add into this, but the strawberries were too pretty to bother with anything else.
I’m off to a weekend getaway up North with a few other bloggers, it should be full of cooking, food and wine.. which is pretty much perfect to me! I’ll be taking a batch of my cookies from earlier in the week, but this sorbet is coming along too for the non-chocolate lovers (Hi Karis! : ) Have a wonderful weekend!
p.s. This would be perfect for a mimosa float situation, I have yet to try it but you can’t go wrong with champagne and strawberry sorbet.
No-Churn Strawberry Basil Sorbet
- 4 cups strawberries tops cut off
- 1/2 cup water
- 2 tablespoons vanilla extract
- 1 cup sugar
- 1 cup water
- 1 cup basil packed
In a small saucepan, combine the sugar, 1 cup water and basil. Simmer over medium heat for 10-15 minutes, or until sugar is dissolved. Let cool. Drain the syrup away from the basil leaves and discard the leaves. Reserve syrup for the sorbet.
In a blender, combine the strawberries, vanilla, and 1/2 cup water. Blend until smooth (I left a few chunks in mine). Stir in cooled basil syrup. Pour into a deep container and freeze for at least 4-6 hours before serving. You may need to let the sorbet sit out at room temperature for 20 minutes or so before scooping and serving.
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