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! : ) Â 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
- Category: Dessert
Ingredients
- 4 cups strawberries (tops cut off)
- 1/2 cup water
- 2 tablespoons vanilla extract
- 1 cup sugar
- 1 cup water
- 1 cup basil (packed)
Instructions
- 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.
Georgia | The Comfort of Cooking says
I can see myself making this all summer long! I love the additions of basil and vanilla!
The Frosted Vegan says
Yes, me too! It’s even better with those little additions
Karis says
Thank you so much for bringing this delicious treat! I loved it and I’m totally wishing I had read your mimosa float idea prior to our mimosa breakfast over the weekend. The only solution is to make your sorbet when I get home 🙂
The Frosted Vegan says
Sounds good to me! : ) I’m glad you liked it as much as I did! Mimosa floats are in both of our futures.
Heidi Kokborg says
This I just have to make! Spring has finally come to Denmark too so this sorbet will be perfect for the weekend 🙂
The Frosted Vegan says
Woo hoo! Yes, this would be perfect!!
Jen says
Omg, holy effen yum!!!
terri says
This looks so good! I don’t see the vanilla in the instructions, though.
The Frosted Vegan says
Thank you! You are right, I need to edit it and add it in! Glad you caught that : )
Leah Bruton says
Can you tell me how many serving this will yield?
Thanks!!
Heart of a Baker says
Hi Leah! I would say 6-8 servings, depending on how big of servings you are scooping out 🙂