Strawberry Lime Basil Sherbet

3 steps · 45 min total

1. 01

   Make Basil Syrup

   Combine the sugar, water, and fresh basil in a small pot. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar has completely dissolved. Let it simmer for about 8 minutes.

   Remove the pot from the heat and carefully strain out the basil leaves, leaving behind the infused syrup. Set the syrup aside to chill completely before proceeding.

2. 02

   Blend Sherbet Base

   Once the basil syrup is thoroughly chilled, combine it in a blender or with an immersion blender along with the strawberries, milk, lime juice, and lime zest. Blend until the mixture is completely smooth and uniform.
3. 03

   Churn and Serve

   Pour the blended mixture into your ice cream maker. Churn according to the manufacturer's directions until the sherbet reaches a soft-serve consistency. This sherbet doesn't freeze particularly hard, but if you do freeze it for longer storage, you may want to take it out of the freezer about 20 minutes before serving to let it soften slightly.