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Strawberry Basil Sorbet


  • 1 lb. fresh strawberries rinsed, hulled, and sliced
  • 3/4 cup granulated sugar
  • 1/4 cup freshly chopped basil
  • 1 teaspoon freshly squeezed lemon juice


  • 1. In a mediium bowl, toss teh strawberries with the sugar. Stir until all of the strawberries are well-coated. Cover and let stand for 1 hour, stirring every so often.
  • 2. Puree the strawberries and their liquid with the basil and lemon juice in a blender or food processor until smooth.
  • 3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.