Strawberry Basil Bliss Sorbet
Indulge yourself in the refreshing flavors of summer with our Strawberries Basil Bliss Sorbet! This delightful frozen dessert combines the natural sweetness of ripe strawberries with an aromatic touch of fresh basil and a splash of Italian Sambuca, creating an utterly irresistible treat. Each spoonful brings together a gorgeously vibrant color and a taste explosion that tantalizes your palate. Perfect for a hot day or as a sophisticated dessert after dinner, this sorbet is both light and luscious, making it a guilt-free indulgence for those mindful of their waistlines. Gather your friends and enjoy the vibrant flavors of Italy right at your home!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Fresh Strawberries
2 pints (Hulled and rinsed, or 24 ounces frozen strawberries, thawed and drained)
Simple Syrup
1 1/4 cups (Make using the following recipe)
Sambuca Romana
3 tablespoons (For mixing and drizzling)
Freshly-Squeezed Lemon Juice
2 tablespoons (Juice from fresh lemons)
Fresh Basil
1/4 cup (Finely minced; do not use dry basil)
Sugar
1 cup (For the simple syrup)
Water
1 cup (For the simple syrup)
Basil Sprig
1 (For garnish)
Lemon Peel Curls
1 (For garnish)
Sambuca Romana
as desired (For drizzling on top before serving)
Instructions
1
Begin by preparing the simple syrup. In a small saucepan, combine 1 cup of sugar and 1 cup of water. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar completely dissolves. Once dissolved, reduce the heat and let it simmer gently for 3-4 minutes. Remove from heat and allow it to cool to room temperature. This syrup can be used immediately or stored for later in a sealed container.
2
While the syrup is cooling, rinse and hull the fresh strawberries. If using frozen strawberries, ensure they are thoroughly thawed and drained.
3
In a food processor, blend the strawberries with 1/4 cup of the cooled simple syrup until smooth. Make sure there are no chunks remaining for a velvety texture.
4
Add the remaining simple syrup, Sambuca, lemon juice, and finely minced fresh basil to the strawberry purée. Mix well until all ingredients are evenly incorporated.
5
Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6
Once prepared, transfer the sorbet into an airtight container and freeze for an additional 2 hours for a firmer texture, if desired.
7
To serve, scoop the sorbet into elegant stemmed cocktail glasses. Garnish with a fresh basil sprig on one side and a curl of lemon peel on the other. For an extra touch of indulgence, drizzle a small amount of Sambuca over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Strawberry Basil Bliss Sorbet?
It is a refreshing frozen dessert that combines the natural sweetness of ripe strawberries with aromatic fresh basil and a splash of Italian Sambuca.
Can I use frozen strawberries for this recipe?
Yes, you can use 24 ounces of frozen strawberries, but ensure they are thoroughly thawed and drained before use.
How do I prepare fresh strawberries for the sorbet?
Fresh strawberries should be rinsed and hulled before being processed.
What is the recipe for the simple syrup?
In a small saucepan, combine 1 cup of sugar and 1 cup of water, bring to a boil until dissolved, then simmer for 3-4 minutes.
Can I use dried basil instead of fresh basil?
No, the recipe specifically instructs to use fresh basil and states not to use dry basil.
What role does Sambuca Romana play in this sorbet?
Sambuca Romana is used both in the mixture for flavor and as an optional drizzle on top for an extra touch of indulgence.
How much fresh basil is required?
You will need 1/4 cup of finely minced fresh basil, plus an extra sprig for garnish.
Do I need an ice cream maker for this recipe?
Yes, the instructions specify transferring the mixture into an ice cream maker to churn until it reaches a soft-serve consistency.
How do I achieve a velvety texture for the sorbet?
Ensure the strawberries are blended in a food processor until smooth with no chunks remaining.
How long should the sorbet be frozen for a firmer texture?
After churning, transfer the sorbet to an airtight container and freeze for an additional 2 hours.
What is the suggested serving vessel?
The recipe recommends scooping the sorbet into elegant stemmed cocktail glasses.
What garnishes should I use?
Garnish with a fresh basil sprig on one side and a curl of lemon peel on the other.
Is this sorbet considered low-fat?
Yes, it is described as a guilt-free indulgence for those mindful of their waistlines and is tagged as low-fat.
How much lemon juice is needed?
The recipe calls for 2 tablespoons of freshly-squeezed lemon juice.
What is the first step in making the sorbet?
The first step is preparing the simple syrup by boiling sugar and water together.
Can the simple syrup be stored for later?
Yes, once cooled, the syrup can be used immediately or stored for later in a sealed container.
How many ingredients are in this recipe?
There are 10 ingredients listed, including those for the syrup and garnishes.
What is the total amount of strawberries needed?
You need 2 pints of fresh strawberries or 24 ounces of frozen ones.
Is this recipe suitable for a dinner party?
Yes, it is described as a sophisticated dessert perfect for serving after dinner.
What does the flavor profile of this sorbet taste like?
It is a taste explosion of sweet strawberries, aromatic basil, and the distinct flavor of Italian Sambuca.
Does the recipe use lemon peel?
Yes, lemon peel curls are used as a garnish for the final presentation.
How do I mix the main ingredients?
After blending strawberries with some syrup, add the remaining syrup, Sambuca, lemon juice, and minced basil and mix well.
Is this a vegan-friendly dessert?
Based on the ingredients (fruit, sugar, water, herbs, and liqueur), it is vegan-friendly.
What kind of container should I use for freezing?
You should use an airtight container to prevent ice crystals and maintain freshness.
How do I prep the basil?
The basil should be finely minced so it incorporates evenly into the strawberry purée.
Can I substitute the Sambuca?
The recipe calls specifically for Sambuca Romana for its Italian flavor, though you could omit it if you prefer an alcohol-free version.
Is the sorbet very sweet?
The sweetness comes from the ripe strawberries and 1 1/4 cups of simple syrup, balanced by the lemon juice.
What is the consistency after churning?
The ice cream maker will bring it to a soft-serve consistency before final freezing.
What are the primary tags for this recipe?
Tags include sorbet, frozen dessert, strawberry, basil, sambuca, and summer treat.
How much sugar is used in the syrup?
The simple syrup is made using 1 cup of sugar.