Strawberry basil sorbet

Make this refreshing sorbet to satisfy your cravings on a hot summer’s day. Use fresh strawberries and basil for a delicious treat. Of course, sorbet is easiest to make with an ice cream machine but we’ve also given you a no churn option (or turn the sorbet into easy delicious popsicles).

Prep Time 30 mins
Cook Time 5 mins
Freezing time 5 hrs
Total Time 5 hrs 35 mins
Course Dessert
Servings 5 people



  • Add sugar and water to a saucepan over medium heat. Stir until the sugar dissolves then add basil leaves. Stir well, take off the heat and leave to infuse and cool for 30 minutes. Strain and discard the basil, then add the sugar syrup to a blender.
  • Blend sugar syrup with strawberries and lemon juice until smooth. Chill in the fridge until cool.
  • Ice cream machine option: Pour into an ice cream machine* and churn for 25 minutes*, or until the sorbet has the consistency of soft serve ice cream. Pour into a freezer safe container and freeze for 2 hours before serving.
  • No churn option: Pour into a shallow freezer safe container and freeze for 1 hour, then beat with a whisk to break up ice crystals. Repeat this process 3 more times, then leave to freeze for 2 hours before serving.


- *ice cream machines times and quantities can differ, so adjust the recipe as per your machine’s instructions. Most home ice cream machines require you to pre-freeze the ice cream bowl ahead of time. Check your instructions and follow accordingly.
- You can experiment with Superb Herb’s Thai basil or purple basil, though only use half a cup as these flavours are sublime but strong.
Keyword dairy free, gluten free, kid friendly, vegan
Tried this recipe?Let us know how it was!

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