Strawberry Lime Basil Sherbet

Ingredients

½ cup sugar
¼ cup water
1/2 cup chopped basil
1 quart strawberries, hulled and chopped
3 cups milk
3 -4 tablespoons lime juice
1 ½ teaspoon lime zest

Preparation

1
To make the basil syrup: Place sugar, water, and basil in small pot.
2
Gently boil until the sugar has dissolved, about 8 minutes.
3
Take off heat and strain out the basil.
4
Chill.
5
To make the sherbet: Use a blender (I used my trusty immersion blender) to puree the strawberries, milk, basil syrup, lime juice, and lime zest together.
6
Churn in ice cream maker according to manufacturer’s directions.
7
I find that this doesn’t freeze particularly well, so if you do freeze it, you may want to take out the sherbet 20 minutes before you serve.

 



About

August 25, 2010 was a very special day in our lives. Very special. I remember everything so clearly. The blue skies, birds chirping, bright sun shining its rays down on us… the knock on the door by the delivery guy. I will never forget that day – the day that our ice cream maker arrived at our doorstep. I remember feeling excited – I would finally be able to make a dessert that Seth would love. He never had much of a sweet tooth, except when it came to ice cream. And I felt powerful – the ability to make this sweet treat was now in my control – take that milk and cream! Of course, once I realized I would have to wait a day to make ice cream, because the bowl of the ice cream maker has to be chilled, I was super disappointed. Ever since its initiation by freezer, however, it has been one of the most beloved appliances in our kitchen. I can’t even remember what life was like without it. Our most recent concoction is this strawberry lime basil sherbet. I wanted to take this fruit salad, whose flavors worked so well together, and make it into a cold ice cream treat. It tastes fruity, yet unique, and is just perfect for summer.

Added:

June 3, 2012

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