Berries / Strawberry-basil Sorbet Recipe
Make Berries / Strawberry-basil Sorbet Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruit Base
Syrup & Sweetener
Herb & Seasoning
Optional Stabilizer (for smoother texture)
Method
Prepare Fruit & Syrup
Hull and chop berries
Rinse the strawberries and other berries under cold water. Hull the strawberries and roughly chop them into 1/2-inch pieces so they puree evenly. Pat dry with paper towel.
Make simple syrup
In a small saucepan combine the sugar and water. Warm over medium heat, stirring occasionally, just until the sugar dissolves and the liquid is clear (do not boil). Remove from heat and let cool 2–3 minutes.
Infuse basil into syrup
Add 6 of the basil leaves to the warm syrup, pressing them lightly with the back of a spoon to bruise and release aroma. Let steep for 10 minutes, then remove and discard the leaves. (This gives a gentle basil flavor without large leaf pieces.)
Blend & Adjust Flavor
Puree berries
Place the chopped strawberries and additional berries in a blender or food processor. Add the warm, strained basil-sugar syrup, lemon juice, lemon zest (if using), the optional corn syrup or honey (if using), and the pinch of salt.
Add fresh basil for brightness
Tear the remaining 4 basil leaves roughly and add them to the blender to preserve some fresh herbal notes. Pulse the mixture until smooth, about 30–45 seconds. Taste and adjust: add an additional 1/2 to 1 tbs sugar if the berries are tart, or another 1/2 tsp lemon juice if it needs more brightness.
Strain
For the smoothest sorbet, press the puree through a fine-mesh sieve into a bowl, using the back of a spoon to push it through. Discard seeds and solids. If you prefer a more rustic texture, you may skip this step.
Chill & Freeze
Chill mixture
Cover the strained puree and chill in the refrigerator until very cold, at least 1 hour (or up to overnight). Chilling helps the sorbet freeze faster and yields a smoother texture.
Churn
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve sorbet consistency (typically 20–30 minutes).
Firm up
Transfer the sorbet to a shallow, airtight container. Smooth the top, press a piece of parchment directly on the surface to minimize ice crystals, and freeze for 2–4 hours until firm.
Serve & Store
Serve
Let the sorbet sit at room temperature for 5 minutes before scooping to soften slightly. Serve scoops garnished with a small basil leaf or a few whole berries.
Store
Keep leftover sorbet in an airtight container in the freezer for up to 2 weeks. To refresh if icy, let soften slightly and re-blend briefly in a food processor.