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Strawberry Thai Basil Sorbet Recipe

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This recipe for Strawberry Thai Basil Sorbet, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs strawberries, hulled and sliced
3/4 cup sugar
1 cup loosely packed Thai basil leaves, roughly torn
1/2 cup freshly squeezed lemon juice

Directions:
Directions:
Combine strawberries and sugar in a large bowl and set aside for 1-2 hours, stirring occasionally until syrupy. Drain syrup from the berries into a small saucepan, add basil and bring to a boil. Boil for 1 minute, remove from heat and let infuse while cooling down to a room temperature.
Puree strawberries in a blender until smooth and strain through a fine sieve. Discard the seeds. Strain basil syrup over the strawberry puree, squeezing basil leaves with your hands to get the most flavor out of them.
Add lemon juice, stir to combine and chill in the fridge for at least 2 hours, preferably overnight.
Churn in an ice cream maker for 20 to 25 minutes or according to the manufacturer's instructions. Transfer to a container and freeze for another 2 hours.

 

 

 

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